Cold Picnic Food Recipes

Cold Picnic Food Recipes

Looking for some inspiration?   Take a peak at these cold picnic food recipes, just begging you to try!

Summery, simple and tasty treats for your next romantic picnic for two!

Food is one of those simple pleasures that you and your partner can share together, along with great conversation.   All the ingredients needed to build a stronger bond in your relationship!

These cold picnic food recipes can all be assembled hours before, leaving you plenty of time to use your imagination and add the finishing romantic touches to make your next outing memorable!

Note:   Many of these recipes are enough for 4 servings.   I always find it easier making a bit more and enjoy the leftovers the next day.

So what are you waiting for?

Be inspired, grab your picnic basket and start packing!

Cold Picnic Food Recipes

Grilled Chicken Citrus Salad
(makes 2 servings)


  • 1/4 cup orange juice
  • 2 tbsp. lime juice
  • 1 shallots, minced
  • 1 garlic clove - minced
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp white sugar
  • 2 skinless, boneless chicken breasts
  • 4 cups torn romaine lettuce
  • 1 oranges - peeled, segmented, and chopped
  • 1 stalks celery - sliced
  • 2 green onions - chopped

Dressing & Marinate:

In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar.

Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts.  Refrigerate for at least 2 hours. Refrigerate the remaining dressing.

On lightly oiled grill, cook chicken on med-high heat for 6-8 mins. each side, or until juices run clear.   (Discard marinate)

In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions.  Set aside.

Remove chicken from grill, and slice into thin strips.

Toss salad with reserved dressing, and top with sliced chicken. Enjoy!

Shrimp and Spinach Salad
(makes 4 servings)


  • 1 - 11 oz can mandarin orange segments
  • 1/2 cup Sour Cream
  • 1/4 cup Honey Mustard
  • 1 - 8oz package spinach
  • 1 lb. large cooked shrimp
  • 1/2 cup thinly sliced red onion
  • 1/2 cup toasted almonds -sliced

Drain oranges, reserving 2 Tbsp. of the liquid.

Mix sour cream, mustard and reserved liquid until well blended.

Place spinach on 4 dinner plates; top with shrimp, onion and oranges.  Drizzle with sour cream mixture; sprinkle with almonds.

Lobster Salad - Serves 2

  • 1 pound lobster meat
  • 2 stalks celery - chopped
  • 2 tbsp chopped dill
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 tbsp mayonnaise
  • 1 tsp malt vinegar
  • 1/4 tsp Old Bay Seasoning
  • Salt and pepper - to taste

Mix all ingredients together in a bowl.  Adjust seasonings to taste.

Oriental Spinach Salad
(makes 4 servings)


  • 5 cups fresh spinach
  • 1 cup bean sprouts
  • 2 clementines, peeled and segmented
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup vegetable oil
  • 2 tbsp. soy sauce
  • 1 pinch garlic powder

In large bowl - tear the spinach into bite size pieces, add bean sprouts, clementines and mushrooms.

In a small bowl, whisk together the oil, soy sauce and garlic powder.  Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

Chicken Caesar Salad
(makes 2 servings)


  • 3 - 4 cloves garlic - minced
  • 2 skinless, boneless chicken breast halves
  • 2 Tbsp. olive oil
  • Freshly ground pepper
  • 1 small head (about 4 cups) romaine lettuce, cut in 1-inch slices
  • 1/3 C. prepared Caesar salad dressing
  • 1/4 C. grated parmesan cheese
  • 1/4 c. crumbled bacon
  • Croutons

Slice chicken in 1/4-inch slices.  Heat olive oil in skillet and saute garlic for 30 seconds.  Add chicken and saute until cooked (approx 5 mins.)  Season to taste with pepper.  Remove from heat and cool.   Pack in resealable bag and refrigerate.

Place lettuce in large resealable bowl.  Pour salad dressing into plastic container.  Spoon cheese into plastic container.  Pack red onion, bacon and croutons, in small plastic bags.

Refrigerate everything (except croutons) until transporting to picnic.  Pack in cooler with ice or cold packs.

Assemble At Picnic:
In bowl, toss romaine, salad dressing, parmesan, bacon and croutons.  Top with chicken.  Season to taste with pepper.

NOTE:  For a tasty twist, put filling in a pita, wrap or crusty french loaf of bread.

Tasty Picnic Appetizers

Smoked Salmon Spread With Dill

  • 2 -8 oz pkgs cream cheese, softened
  • 12 oz smoked salmon - chopped
  • 3 dashes Worcestershire sauce
  • 2-3 drops hot pepper sauce
  • 1 tsp chopped fresh dill
  • 2 tbsp green onion - chopped

In a medium bowl, beat cream cheese until smooth.  Add salmon, Worcestershire sauce, hot pepper
sauce, dill, and onion; mix well.  Refrigerate for a few hours or up to a day ahead.

Serve with assorted crackers.

Mozzarella & Cherry Tomato Skewers

  • 10 small mozzarella balls-(bocconcini), (approx 1/4 pound)
  • 1/4 tsp salt
  • 20 cherry tomatoes
  • 20 basil leaves - washed and
  • dried thoroughly
  • 20 cocktail picks

Halve the mozzarella balls and place in bowl.  Season with the salt.

Skewer 1 mozzarella ball half, 1 basil leaf, and 1
cherry tomato on each cocktail pick.

Serve immediately, or refrigerate the picks for up to 2 hours.

Tapenade - Makes 3/4 cups

  • 20 Kalamata olives - pitted & coarsely chopped
  • 1 tbsp capers - rinsed, drained, and chopped
  • 1 tsp fresh lemon juice
  • 2 tsp extra virgin olive oil
  • 1/2 tsp anchovy paste (optional)
  • Fresh cracked black pepper

Combine all ingredients and mix well.  Refrigerate at least 2 hours before serving, or 1 day ahead.   Serve on assorted crackers.

Chocolate Decadence

"Babe Ruth" Bars

(Makes 1 1/2 doz.)

  • 1 cup peanut butter
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 6 cups Cornflakes cereal
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup lightly salted peanuts

In a large saucepan over medium heat, combine: peanut butter, corn syrup and both sugars.  Cook and stir until smooth.

Remove pan from heat and quickly stir in the cereal, chocolate chips, and peanuts until evenly coated.

Press the mixture gently into a buttered 9” x 13” baking dish. Allow to cool completely before cutting into bars.

Any one of my favorite cold picnic food recipes, are fairly easy to prepare. Leaving plenty of time for you to work out the other details of your romantic day!

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