Four Solid Salads for Your Picnic

When it comes to family gatherings and summer barbecues, most of us have our favorite salads and side dishes we rely on year after year. This isn’t tradition so much as inertia. After all, we’re not talking about Thanksgiving turkey here; it’s unlikely anyone is going to complain if the deli coleslaw goes missing.

Here is a selection of summer salads from the Times Test Kitchen that just might make it into your repertoire. We’ve updated some old favorites and created a few new ideas as well.

Recipe tester Mayi Brady contributed her Asian Peanut Slaw, a light-tasting salad that will go with almost any grilled meat.

There’s nothing like a good homemade potato salad. Intern Gordon McKnight gives a variation of his mom’s Ohio-style potato salad, a very moist salad with a creamy egg dressing.

Test Kitchen Director Donna Deane offers something old--a favorite lima bean salad her mom used to make--and something new--grilled radicchio and fresh mozzarella.

Lima Bean and Bacon Salad

Active Work Time: 20 minutes * Total Preparation Time: 45 minutes

This recipe is one of Donna Deane’s family favorites. Her mother would almost always make this salad for barbecues and family gatherings. As is common in the Midwest, she would toss the salad with Miracle Whip salad dressing, not mayonnaise. If you prefer mayonnaise, add more pickle or a dash of vinegar for flavor.

1 (1-pound) package frozen lima beans

1/2 cup water

2 tablespoons minced onion

3 hard-boiled eggs, diced

1 cup diced celery

1/4 cup diced dill pickle

6 strips bacon, cooked crisp, crumbled

1/2 cup salad dressing or mayonnaise

1/2 teaspoon salt

1 head iceberg lettuce, cut up

* Microwave beans with water in covered casserole 12 to 15 minutes, stirring twice during cooking. Drain and rinse under cold water.

* Toss together beans, onion, 2 diced eggs, celery, dill pickle and 4 slices crumbled bacon. Stir in salad dressing or mayonnaise and salt.

* Just before serving, add lettuce and toss. Spoon into serving bowl and sprinkle with remaining hard-cooked egg and 2 slices crumbled bacon.

6 servings. Each serving: 306 calories; 597 mg sodium; 121 mg cholesterol; 21 grams fat; 18 grams carbohydrates; 11 grams protein; 2.19 grams fiber.

Mom’s Modified Potato Salad

Active Work Time: 45 minutes * Total Preparation Time: 1 hour plus 2 hours chilling time

6 Gordon McKnight’s mother has made her version of this creamy potato salad for 40 years. He says his rendition is not a drastic departure from hers or the salads made by his two sisters. Furthermore, it has tradition. It was a summer staple in his parents’ house, then his, and now his daughter makes it in her home.

SALAD

3 1/2 pounds boiling potatoes

4 eggs

1 bunch green onions, thinly sliced

4 celery stalks, cut in half lengthwise and chopped, about 1 cup

1/2 bunch radishes, thinly sliced

4 dill pickles, quartered lengthwise and chopped

4 carrots, quartered lengthwise and chopped, about 1 cup

* Put potatoes and eggs in large pot of cold water and bring to gentle boil. Simmer until potatoes are just tender, about 15 minutes.

* While potatoes and eggs cook, combine onions, celery, radishes, pickles and carrots in large bowl.

* Plunge eggs into bowl of ice water; let stand 5 minutes. Drain potatoes in colander; let cool 15 minutes. Peel and halve eggs. Remove and reserve yolks for Dressing. Chop whites and add to vegetables. Peel potatoes, cut into 1-inch cubes and mix with vegetables.

DRESSING

2 cups sour cream

1 cup mayonnaise

1/3 cup vinegar

1/3 cup prepared mustard

1/3 cup sugar

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Reserved egg yolks

1/2 bunch parsley or chives, finely chopped

* In medium bowl, combine sour cream, mayonnaise, vinegar, prepared mustard, sugar, salt and pepper. Place egg yolks in wire strainer and push through with spoon into dressing. Whisk to combine. Fold dressing into Salad and chill 2 hours. Garnish with parsley before serving.

12 to 14 servings. Each of 14 servings: 291 calories; 1,038 mg sodium; 80 mg cholesterol; 14 grams fat; 35 grams carbohydrates; 6 grams protein; 1.17 gram fiber.

Asian Peanut Slaw

Active Work Time: 35 minutes * Total Preparation Time: 1 hour

This recipe is by recipe tester Mayi Brady.

1/2 cup vinegar

2 tablespoons sugar

3/4 teaspoon sesame oil

1 tablespoon fish sauce

3 tablespoons oil

Freshly ground pepper

1 large head nappa cabbage

4 carrots, grated

1 bunch green onions, cut into 1/2-inch pieces

1 cup chopped cilantro

1 cup chopped salted, dry-roasted peanuts

* Cook vinegar and sugar in small saucepan over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Add sesame oil, fish sauce and oil. Season to taste with pepper. Set aside to cool.

* Cut about 2 inches from base of cabbage. Separate leaves and cut in half lengthwise. Slice leaves thinly and place in large bowl. Add carrots, onions, cilantro and peanuts. Toss with cooled dressing. Let stand 20 minutes before serving.

8 servings. Each serving: 193 calories; 101 mg sodium; 0 cholesterol; 15 grams fat; 13 grams carbohydrates; 6 grams protein; 1.53 grams fiber.

Grilled Radicchio Salad with Fresh Mozzarella

Active Work Time: 15 minutes * Total Preparation Time: 45 minutes plus 8 hours chilling time

Donna Deane says to add the fresh mozzarella cheese to the salad just before serving. Its creamy taste balances the bitter edge of the radicchio. Use either black or pitted green olives.

2 heads radicchio

8 anchovies

2 cloves garlic, minced

3 tablespoons red wine vinegar

Olive oil

1/2 teaspoon salt

Freshly ground pepper

1 teaspoon thyme

1/2 cup whole pitted green olives

1 (4-ounce) ball fresh mozzarella, cubed

Lettuce leaves, for garnish

Sliced French bread, toasted, optional

* Cut each head radicchio into 6 wedges. Place on oiled cast iron grill pan or outdoor grill and brush radicchio with olive oil or spray with nonstick cooking spray. Grill, turning to brown all sides, about 15 minutes, then cover and continue cooking 5 to 10 minutes, until radicchio is tender. Brush occasionally with oil.

* Mince 4 anchovies and add to small bowl with garlic, vinegar, 1/4 cup olive oil, salt and pepper. Arrange radicchio in shallow dish; pour over marinade. Gently stir in thyme and olives.

* Cover and chill overnight. Just before serving, stir in mozzarella. Spoon onto platter over a few lettuce leaves for color. Garnish with remaining anchovies. Serve salad with toasted French bread, if desired.

4 servings. Each serving: 299 calories; 774 mg sodium; 29 mg cholesterol; 29 grams fat; 3 grams carbohydrates; 8 grams protein; 0.39 gram fiber.