A Simple Summer Picnic

I will be doing a TRIPLE post this week! Tablescape Thursday, Foodie Friday and Summer Salad Saturday. (I will be doing them in that order, too).

First up, Tablescape Thursday...hosted by Susan at Between Naps on the Porch.

This week I am doing a picnic tablescape... something simple. We don't really have an "outdoor" space at our house and sometimes it is nice just to be outside. So, I prepared some picnic food and after hubby got home from flying, we headed to a nearby park for our "picnic dinner". I've never actually had a picnic dinner... it is always a lunch event for me. Nevertheless, the Texas temperatures were down, the breeze was blowing and the park was nearly empty: perfect for a picnic.

I have a hard time escaping the color red when I think of a picnic...that is just a staple color for a picnic. But instead of blue (which I was tempted to do with the upcoming 4th of July holiday), I chose to pair it with green. And I'm glad I did. I think it really complimented the greenery of the surrounding park as well as all of the summer fruit that I brought along. And I had fun making red and green food, too. ;)

For the place settings, I used very simple, practical plastic plates and bowls...Light and easy to carry along in the picnic basket. I also brought along some white and green waffle napkins.

I used small mason jars (tied with red ribbons) to hold the white utensils and used red tumblers for our sweet tea.I brought my old antique picnic basket and a bunch of fresh flowers from the house.

For the centerpiece, I used a mini Red Radio Flyer wagon to hold tortilla chips.


I had two different type of dips: a Watermelon Salsa and a Guacamole.
(Watermelon Salsa Recipe for Foodie Friday)

We had Fruit Kabobs... red and green, of course. ;) It included cherries, watermelon, strawberries, green grapes and kiwi.


Next, I brought a jug of sweet tea.

Y'all might remember this DIY sun tea jar from a previous post.

Click here to view the DIY Sun Tea Jar post.

We filled up our red tumblers with ice cold sweet tea...
And added a sprig of fresh mint.
And we had some freshly cut watermelon in a stand (to keep the flies away).

I made some "Green Salad" as my family has always called it.
It is also known as Watergate Salad. (Recipe for Summer Salad Saturday)

And picnic sandwiches with turkey, avocado, sprouts, lettuce, tomato, cheese and honey mustard on pumpernickel bread.
(In case you were dying to know ;) ).


And that is my Simple Summer tablescape. The most simple pleasures in life really are free... a breeze blowing the leaves of a nice shady tree next to the creek... all is quiet except for the birds and rustling branches. It was truly a perfect evening for a picnic. :)

And now for Foodie Friday!


Watermelon Salsa!

This is a very easy salsa to make... and it has absolutely NO tomatoes. Instead, the tomatoes are replaced with watermelon. I know; it sounds wierd... but it is really good!

Cut up 3 cups of watermelon cubes.
Cut up cucumbers, sweet onions, cilantro and jalepenos.
Mix together and add 6 tablespoons of this mixture to the watermelon.
Squeeze out 2 tbsp of lime juice from a fresh lime. Mix in with the rest of the ingredients.
Blend well... and there you have it! Easy peasy Watermelon Salsa!

Serve with tortilla chips... or put on top of freshly grilled chicken or fish. Yummy!

And now Summer Salad Saturday!

Watergate Salad aka "Green Salad"


What you will need:

1 cup of Marshmallows
1 pkg. Jell-o Pistachio Flavor Instant Pudding Mix
1 can Crushed Pineapple, in juice, undrained
1/2 cup Chopped Pecans
1 1/2 cups of thawed Cool Whip

Mix Marshmallows, Dry Pudding Mix, Pineapple and Pecans in large bowl until well blended.

Add whipped topping and stir.
Cover and refrigerate for at least an hour.
This will be a hit! So easy to make!
We have always used this recipe in our family, calling it "Green Salad"...However, I recently saw the same recipe on a Jet-Puffed Marshmallow bag being called "Watergate Salad".
Call it what you want, it is delicious!
I hope you enjoyed my triple post...And don't forget to check out the other participants at Tablescape Thursday, Foodie Friday and Summer Salad Saturday! :)

Also, another reminder that The Great American Town Tour Party will be here on July 1st!

I can't wait to see everyone representing their slice of America!! And I certainly can't wait for a blogland vacation as we visit towns all over the United States and beyond! Grab the button on the side panel... tell your blog friends! This is going to be a hoot! :)

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Summer Salad Saturday: Strawberry Salad with Candied Pecans

It is Summer Salad Saturday... hosted by Southern Whimsy! My contribution today is:

Strawberry Salad with Candied Pecans

And here is how you make it:

You will need:

1 egg white
1/2 cup packed brown sugar
A dash of Vanilla
3 cups whole pecans

Cinnamon and sugar to taste

A spring mix salad with spinach leaves.
Cucumbers
Carrots
Strawberries
Shredded cheddar cheese
Raisins
Sunflower seeds (optional)

First, make your candied pecans.



















-Preheat oven to 275 degrees.

-Line a baking sheet with wax paper and spray cooking spray generously on the wax paper.



















-Combine one egg white, 1/2 cup packed brown sugar and a dash of vanilla. Mix.

























-Add 3 cups of whole pecans (or chopped if you prefer bit size pieces).



















-Lay out across greased wax paper and bake for 10 minutes.



















-In a separate bowl mix some cinnamon and white sugar together... after removing pecans from oven, slide pecans off wax paper and into cinnamon and sugar mixture. Coat. Place pecans back on wax paper on baking sheet and bake for an additional 5 minutes.





















-Remove from oven and set aside.

Make the salad.
-Combine a spring mix with spinach leaves.
-Add sliced cucumbers.
-Add shredded carrots.
-Add sliced Strawberries (It never hurts to sprinkle a little white sugar on the strawberries ;) )
-Add Pecans.
-Add shredded cheddar cheese to top.
-Raisins and sunflower seeds are optional.
-Individually add a vinaigrette dressing... I think a berry blend is the most complimentary... i.e. Strawberry or Raspberry Vinaigrette Dressing.


Serve extra chilly. I usually make the salad as I'm making dinner and put the bowls (with all the salad ingredients minus the pecans and dressing) into the freezer. When dinner is ready, I pull them out, add the pecans and dressing and serve. I don't know what it is... but an extra cold, crisp salad makes such a difference to me. I especially like to make this on hot days... something about the cold salad and strawberries is the perfect summer salad to me. :)

For more delicious Summer Salad recipes... check out the other participants' posts!

Hope y'all enjoy!

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