6
Recipes and text by Michelle Rabin. Produced by Aimee Nishitoba. Photography by Christie Vuong. Food Styling by Ashley Denton. Prop Styling by Christine Hanlon.
The test of a good picnic salad is whether it can make it to the main event without getting soggy. This one gets tossed right before it’s served, but the ingredients are safe to hang out in the cooler for hours. Packed with marinated vegetables, salami and cheese, it’s basically a meal in a bowl.—Michelle Rabin
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp dried Italian spices
1/4 tsp salt
1 garlic clove, smashed
1 540-mL can large lima beans, drained and rinsed
1 cup halved cherry tomatoes
1 cup marinated artichoke hearts, chopped into 2-in. pieces
1/2 cup pitted green olives, halved
1/2 cup roughly chopped parsley
1/4 cup thinly sliced red onion
2 tbsp thinly sliced pepperoncini peppers
5 slices hot Genoa salami, thinly sliced
3 slices provolone, thinly sliced
Vinaigrette: Whisk all ingredients in a medium bowl. Season with pepper.
Salad: Arrange all ingredients on a large platter. Just before serving, drizzle dressing overtop, then toss to coat.
Add 3 to 4 cups of arugula or baby spinach to turn this side dish into a meal.
Get more easy and elegant outdoor dining recipes in this picnic collection.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.