Try a chic take on the standard chips and dip with salad.
Food & Wine Editor
Now that spring has found its way to New York City, grab a blanket, a basket, and a bottle of sunscreen and head out to the park for a lunchtime picnic. Bon Appétit has some great picnic recipes for a cool and casual meal.
For some people, salad is a dirty word. Images of limp, overdressed greens have put many people off the idea entirely. But when I make a salad, I like to banish the lettuce (or spinach, arugula, bok choy) entirely, and let the mix-ins shine, like in this confetti corn salad. By getting rid of the leafy greens, the salad also stores much better and can be enjoyed over several days. You can make it Thursday night or Friday and it will sit perfectly in the fridge until Shabbos.