Salad Recipes… Some of our family's old favorite recipes.

 Put together... then just pop into the picnic basket, or picnic cooler.

These salad recipes we often use to go with our picnic food... and they'll travel well.                                     

You'll find they are easy to make, great summer salad recipes, just assemble and head off  to the picnic.

Fresh and crunchy green salad, so refreshing on a hot summer’s day and other really simple, tasty salads which will go well with lunch ideas.

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Just add these salads to your picnic menu

Green Salad


Tomato and cucumber

Greek Style

Pasta Salad

Let's start with a beautiful crunchy green salad and salad dressing...

For green salads

  • Make sure all lettuce and greens are well washed in cold water.
  • If you don’t have a lettuce spinner to remove excess water, drain well and gently pat dry, then wrap salad greens in a paper towel.
  • Well drained greens can be stored in a plastic bag in the crisper in the fridge… this will make them beautifully crisp.
  • Keep salads cool, but not on a frozen cooler brick… being too cold, or frozen, will ruin greens.
  • Carry the dressing in a small plastic container with tight lid.
  • Salad dressing is best kept in a cool dark place.
  • Only toss or drizzle the dressing on the salad at the last minute.
  • It is useful to double, or triple, the basic dressing recipe, as it will last well… leave excess at home in fridge for future use.
  • When traveling with picnic food, keep the dressing separate from the greens until you are serving it with the picnic lunch.

Salad Dressing for a green salad.
Make your favorite combination from these suggested ingredients.
No need to buy pre-made dressings full of preservatives and other unknown ingredients.                
It's soo easy to make your own
for your salad recipes!

  Basic Salad Dressing


  •    6 tablespoons olive oil
  •    2 tablespoons white wine vinegar
  •    1 Clove of crushed garlic
  •    Ground pepper and salt if you wish

  Then... Whisk ingredients together in a bowl, or put into a jar with tight lid... shake to  amalgamate.

Or... use one of these variations for this salad dressing recipe.

Try different vinegar and oil flavors... here are a few suggestions. Substitute with one of these.

  ... Vinegar or lemon for the "bite" in the dressing

  • Apple cider vinegar
  • Lemon juice… or orange juice

  … or a different oil

  • Walnut oil
  • Safflower
  • Canola oil

  For tastier dressing add one or two, or all, of these to the basic salad recipes

  • 1/4 Teaspoon French mustard
  • 1/2 Teaspoon honey

  ... or herbs, add just one, or maybe a pinch to the dressing

  • Touch of fresh thyme leaves... lemon thyme is best
  • Chopped chives

   Now you can see the many variations

   Just play with them, use your imagination 

   I will show you more recipes and great combinations too.

Green Salad Recipe

You have your dressing ready, so now put the green salad together...

There are many options, but these favorite basics go so well with many lunch ideas.

It is easy to add variations… like radicchio, which although red, adds a tang... and avocado, or green beans and herbs.

Fresh young asparagus… no need to cook, just break into short pieces.

Our green grocer has a lovely mixture of salad leaves, mescalin salad mix, the best crunchy crisp leaves from mixed lettuce centers for the green salad… favorites!

Collect your salad ingredients... and a few edible flowers and herbs.

A green salad recipe... for 6 people, but it is easy to adjust for larger or smaller groups.


Six hands of lettuce… allow a good handful of mixed greens per person... chosen from these mixed leaves below, or buy a bag of mixed lettuce leaves.

  • Cos lettuce… crisp and crunchy
  • Iceberg... only the small leaves from the center
  • Butter lettuce
  • Little gem
  • Lambs lettuce
  • mustard leaves
  • Curly endive
  • Oak leaf lettuce
  • Romaine lettuce

An extra handful of…

  • Watercress
  • Baby spinach leaves
  • Peppery rocket leaves
  • Baby beet leaves
  • Green beans… slice, then steam for a few minutes… then plunge into cold water to keep crunchy

To Assemble

Put this salad recipe together in a light weight bowl if possible... either in a round bowl, or on a platter with low sides.

Take the crunchy cos lettuce leaves and place around the edge of the bowl with stems facing into the middle. 

Then fill the middle with remaining lettuce leaves and herbs.

Sprinkle a few nasturtiums and borage flowers over the top. You don't need many to look exciting!

Toss a couple of full length chives ( not chopped up) across the top to finish.

When you are about to serve, sprinkle salad dressing over...

The basic salad dressing (above) with crushed garlic added,is recommended, but really here is a chance to use your imagination.
Other variationssprinkle on top of this salad.

  • ½ cup roasted walnuts
  • Roasted pine nuts… a good handful

Plus another suggestion From your garden, (NOT poisoned with sprays) if you have access to edible flowers and herbs…

  • A few nasturtiums and hearts ease flowers, English lavender and small nasturtium leaves. Borage flowers are lovely, tasting fresh, like cucumber.
  • Other fresh herbs, such as fresh oregano leaves or fresh lemon thyme… lemon thyme is lovely… but only use small amounts.


When traveling with picnic food, keep the dressing separate from the greens, until you are serving it with the picnic lunch.

Potato Salad.... Very popular!

This old German potato salad recipe came from the Barossa Valley, a famous wine producing area in South Australia.


  • 1kg (2lb) Potatoes… baby potatoes, or large potatoes chopped into bite sized cubes.
  • White wine vinegar… 1/4 to 1/2 cup... or more to taste.
  • 1/2 to 1 finely chopped salad onion.
  • 1 cup thick cream... or yogurt.
  • Pepper and salt… to taste.
  • Optional extrasthey are really good with this recipe.

  • 2 or more tablespoons Horseradish… add to cream
    3-6 rashers crunchy crumbled cooked bacon.
  • 2 chopped hard boiled eggs.Chopped fresh dill.
  • Chopped parsley
  • Method

  • Scrub, then boil potatoes for a few minutes only... until just tender (don’t overcook).
  • Skins can be left on, or if you prefer peel them first.
  • Strain water from potatoes.
  • Then while still hot… add vinegar and onion and cream.

  • Fold gently and leave to steep for the flavor to seep into the potatoes.

  • Bacon, crumbled and the chopped eggs can be sprinkled over the top of the salad.
  • This serves 6 and can be eaten warm or cold.

    Another Version for a Tasty Potato Salad Recipe...

  • Follow the recipe above but use a cup of mayonnaise instead of cream and vinegar.
  • 1/2 cup of chopped dill is tasty with this too.
  • A little decadence… try this potato salad on warm fresh bread… YUM!

    Picnic recipes often have mayonnaise or Salad Cream in them,
    so here is a recipe for you to start with.

       Mayonnaise… or Salad Cream.

      This homemade flavor is more delicate than commercial mayonnaise and will keep in a sealed container in the fridge for a week.

      This can be made using a blender, or by hand, or with an electric beater but I find a food processor is the easiest to use.

      This recipe will also be useful for salad recipes.

      You Need...

    • 2 egg yolks... or 2 whole egg... this makes a thicker creamy sauce.
    • 1/2 teaspoon creamy French mustard (Dijon )
    • Pinch salt
    • 1 cup olive oil
    • 1 tablespoon lemon juice, or white vinegar.

      To Put Together...

      Beat together egg yolks, mustard and salt until combined. A food processor works  well.

      Add oil… very slowly… drop by drop, then in a thin stream… while all the time still beating mixture.

      When mixture is thickened, stir in lemon juice.

    TOP TIPS...

      If you have a problem with the mayonnaise curdling…

     Beat another fresh egg yolk and gradually blend that into the sauce.

     Use this mayonnaise...

    For many things, including, a really tasty potato salad, salad dressing, coleslaw, dips.

    Tomato and Cucumber Salad

    This is really simple and compliments quiche, egg and bacon pie and cold meats.


  • 6-8 medium sized tomatoes... if you can find heritage varieties, or just different sizes and colors… truss, egg shaped and cherry tomatoes give an interesting look.
  • 2 tablespoons semi dried tomatoes.
  • 1 large or 3-4 small cucumbers… Lebanese and continental are best… they are crunchy and do not need seeds removed or peeling… but any cucumber you favor will do. If skin is tough it will need peeling though.
  • Red salad onion.
  • Few fresh oregano leaves and/or basil leaves coarsely chopped or torn.
  • 4 table spoons olive oil.
  • 2 tablespoons white wine vinegar.
  • Pepper and salt.
  • Method

  • Cut the tomatoes into thick slices.
  • Cut cucumbers into rounds.
  • Medium to Finely cut onion rings.
  • Cut semi dried tomatoes into smaller pieces and sprinkle through the layers.
  • Layer tomatoes alternately with onion rings and oregano and basil.
  • Whisk oil and vinegar together and drizzle over tomatoes and cucumbers and leaves.
  • Season to taste.

  • Variations for this salad...

    Tomatoes and cucumbers can be chopped into cubes if you prefer. Chop onion finely if you do this.

    For more flavors… try adding capers, or olives, or cubed feta cheese.

    This is even better the next day and will last well in the fridge.

    TOP TIP... If tomatoes are lacking flavor.

    A little sugar sprinkled over tomatoes before dressing is drizzled on, will bring out flavor.

    Greek Style Salad... one of our refreshing salad recipes

    •  4 big ripe tomatoes.
    • 1 long continental or Lebanese cucumber.
    • 1 red capsicum.
    • 200 gm Greek feta cheese.
    • Big handful Kalamata olives… or similar.
    • ½ tablespoon fresh oregano.
    • !/2 cup basil leaves roughly torn at last minute.
    • 1 red onion roughly chopped.
    • Radish chopped... optional.
    • 3 tablespoons extra virgin olive oil.
    • 1 tablespoon lemon juice or vinegar.
    • Ground Pepper and sea salt to taste.


    There are other versions of Greek salad recipes but this is the one we use… and besides it is a lovely salad.

    Whisk or shake olive oil and lemon juice… or vinegar to combine. Chop all other ingredients and put them into the salad bowl… gently combine and pour dressing over. Try to sprinkle some of the olives and feta cheese over the top… looks very inviting! Possibly not strictly correct but I find a handful of tasty rocket is nice in this too.

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