Picnic Picks

Three picnic pleasers that won’t spoil the fun (or your summer diet)!

Tabbouleh

(Makes 4 to 6 servings)

Pack up some lettuce wraps or pita bread and hummus and scoop on the tabbouleh. This traditionally Middle Eastern dish is becoming a popular American picnic treat.

• 1 cup bulgur wheat, washed
• 2 cups water
• 2 cups tomatoes, seeded and chopped
• 1 cup green onions, finely chopped
• 2 cups parsley, washed and finely chopped
• ½ cup fresh mint leaves, finely chopped
• 1 cucumber, diced
• salt and pepper
• allspice
• 1 tablespoon sumac (optional)
• juice of 2 lemons
• ¼ cup extra-virgin olive oil

Directions:
Place bulgur in bowl. Heat water in microwave until hot, but not boiling, about 1½ minutes. Carefully pour hot water over bulgur. Cover bowl
with plastic wrap and let stand, about 45 minutes. In separate bowl, combine all vegetables and seasonings. When bulgur is done soaking, drain in strainer, pressing with spoon to squeeze out water. Add bulgur and lemon juice to vegetables and mix. Drizzle with olive oil just before serving.

Macaroni Salad
(Makes 4 to 6 servings)

Try swapping the mayo in your favorite salads—potato, egg, chicken, tuna, ham, pasta—with vegan mayonnaise. The dairy-free product is generally made with soy milk, vegetable oil, and lemon juice and contains no cholesterol. Try this lips-MAC ‘n salad at your next summer cookout.

• 2 cups uncooked whole-wheat macaroni pasta
• 1/2 cup vegan mayo
• 1 tablespoon red wine vinegar
• 2 tablespoons dijon mustard
• 3 tablespoons sugar
• salt and pepper
• 2 stalks of celery, rinsed and chopped
• 1 carrot, peeled and chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons black olives, chopped

Cook pasta according to directions. Rinse, drain, and set aside. In large bowl, whisk mayo, vinegar, mustard, and salt and pepper (to taste). Add celery, carrot, onion, and olives to mixture. Stir in the macaroni, cover, and chill for for 24 hours.

Mayo-Free Potato Salad
(Makes 4 servings)

No mayo and no mustard? You’ve got to try it to believe in this delicious new take on taters.

• 2 1/2 pounds Idaho potatoes, cut into large chunks
• 1/2 cup low-sodium broth
• 2 tablespoons black olives, finely chopped
• 1 red bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 1/2 medium red onion, finely chopped
• 1 1/2 tablespoon pickle relish
• 1 lemon, zested and juiced
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Place potato chunks in medium pot. Fill with cold water and bring to boil. Add salt and cook potatoes until tender, about 12-15 minutes. Once the potatoes are tender, drain and return to warm pot to dry.

Add the broth, olives, red bell pepper, celery, onion, relish, lemon zest and juice, red wine vinegar, and oil. Season with salt and pepper.