Picnic Starters, Sides and Food Safety Tips

Summer means picnics and if you’re planning to head out to the lake or park, keep in mind that some foods travel better than others. Salads, deviled eggs, cheeses, fresh fruits, veggies and dips make great starters and sides since they are easy to prep, pack, transport and serve. 

Super Starters

Sun Dried Tomato Dip

Take this creamy Mediterranean inspired dip from Daisy® along on your next picnic and enjoy with a cold beverage.

Jalapeño Popper Dip

All the delicious flavors of jalapeño poppers but in one simple dip, courtesy of Daisy®.

Herbed Shrimp Antipasto

July 5, 2023
INGREDIENTS 1 lb shrimp, cooked, peeled and deveined 8 oz provolone cheese, cut in bite-sized pieces substitution 2 cups small cauliflower florets 1 large red bell pepper, cut in bite-sized pieces 1 can (6 oz) pitted large ripe olives, drained 3/4 cup vegetable oil 1/2 cup white wine vinegar 1 tbsp McCormick® Garlic Powder 2 tsp McCormick® Basil Leaves 2 tsp McCormick® Whole Thyme Leaves 2 tsp sugar 1 tsp McCormick® Oregano Leaves 1 tsp Lawry's® Seasoned Salt INSTRUCTIONS Place shrimp, cheese, vegetables and olives in large resealable plastic bag or glass dish. Mix remaining ingredients in small bowl. Pour over shrimp and vegetables; toss to coat well Refrigerate 2 hours or up to 12 hours, stirring vegetables or turning bag occasionally. Drain, if desired, to serve Recipe by McCormick

Avocado Ranch Deviled Eggs

August 19, 2021
INGREDIENTS 12 large hard-boiled eggs, peeled 2 avocados, pitted, peeled, mashed 3 tbsp prepared Ranch dressing 2 tbsp fresh lime juice 1 tbsp chopped green onion 1 1/2 tsp garlic salt 1/4 cup crisp, cooked, and crumbled bacon additional chopped green onion, optional INSTRUCTIONS Slice eggs lengthwise in half. Remove yolks; place in a medium bowl. Add avocados, dressing, lime juice, 1 tbsp. chopped green onion and garlic salt. Mash until well blended. Divide yolk mixture evenly between egg whites. Sprinkle each filled egg white with some of the bacon and additional chopped green onion before serving. TIPS Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell. To hard-boil eggs: Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) cool completely under cold running water and peel.

Cowboy Caviar

July 14, 2021
Prep: 20 minutes • Serves: 16

Succulent shrimp is marinated in an herb-rich vinaigrette along with provolone cheese, olives, red pepper and cauliflower for a flavorful appetizer courtesy of McCormick®.

You may wonder why we frequently include deviled eggs in our summer blogs (like Taco Deviled Eggs). The reason is simple - people love them! Whether traditional or elevated to the next level with additions like bacon bits and chives or spiced up with a sprinkle of Cajun seasoning and dash of hot sauce, you really can’t go wrong!

We never get tired of this recipe, and we don’t think you will either. It’s picnic-friendly and best of all … it’s super delicious!

Scrumptious Sides

This salad will quickly become a picnic favorite! It’s super easy to make, and a bottle of Greek dressing makes it even easier.

Greek Pasta Salad

July 12, 2022
INGREDIENTS Dressing ½ cup extra-virgin olive oil ⅓ cup red wine vinegar 2 T. fresh lemon juice 1 tsp. Dijon mustard 2 garlic cloves, minced 1 tsp. dried oregano salt and fresh ground black pepper to taste Salad 1 lb. rotini, farfalle or penne pasta 1 large yellow pepper, diced 1 seedless cucumber, diced 1 pint cherry tomatoes, halved 1 cup cubed feta cheese ¾ cup halved and pitted Kalamata olives ½ cup finely chopped red onion ½ cup chopped parsley INSTRUCTIONS Add all the dressing ingredients to a glass jar, and shake vigorously to combine. Use a spoon to stir if Dijon mustard is sticking to the bottom. Refrigerate until ready to use. Shake dressing again right before adding to the salad. Cook pasta al dente according to package directions. Rinse under cold water until the pasta is cool to the touch. In a large bowl, combine the pasta, peppers, cucumber, tomatoes, feta, olives, onion and parsley. Drizzle dressing in small increments over the over salad, and toss, adding more dressing as needed. Chill for 1--2 hours before serving. Serves 12.

Caesar Potato Salad

Fattoush Salad

It’s easy to get stuck in a rut with summer salads. Break free with this recipe that combines flavors from two distinctly different salads to create one uniquely delicious salad! 

Looking for something besides traditional summer picnic salads? How about this globally inspired one! Fresh and colorful, it’s believed to have originated in Northern Lebanon when Lebanese farmers had leftover scraps of pita bread that they would add to a salad with veggies and then toss with olive oil.

Watermelon Panzanella Salad

This summer salad bursts with flavor with the addition of basil, and its undertones of mint, anise and pepper, and mint, with its sweet, refreshing and cooling taste profile.

Get Recipe

Tuscan-Style White Bean Salad with Shrimp and Lentils

A delicious combo of flavors, colors and textures make this a perfect summer salad!

Get Recipe

Important Food Safety Information:

Don’t let the fun be “spoiled” by foodborne illness. Protect yourself, your family and friends by following these simple food safety guidelines:


  • Bring soap and water to your picnic or campsite. If water isn’t available for handwashing, then have disposable wipes or hand cleanser
  • Be sure to wash hands before and after handling food 
  • Take only the amount of food you think you’ll use 
  • Pack foods in reverse-use order (pack foods first that you are likely to use last)
  • Fill the cooler to capacity so it maintains its cold temperature longer than if it’s only partially filled
  • Pack plenty of extra ice, freezer packs and/or frozen water bottles to ensure a constant cold temperature - cold food should be stored at 40 degrees or below to prevent bacterial growth
  • Securely wrap raw meat, poultry and seafood and keep separate from cooked foods, or foods meant to be eaten raw (like fruits and vegetables)
  • Rinse fresh fruits and vegetables before leaving home and packing in the cooler, including those with a skins or rinds that aren't eaten 
  • Bring a food thermometer to use if grilling to see if the meat and poultry have reached a safe internal temperature 
  • Store drinks and food in separate coolers since the beverage cooler will be opened frequently while the food cooler will stay cool
  • Check out some of these refreshing beverages that can easily be packed and are perfect for picnic sipping! 
  • Transport cooler in the air-conditioned car rather than the hot trunk, and keep it out of the direct sun. Cover with a blanket or tarp at the picnic or campsite
  • Return perishable foods to the cooler within 2 hours of eating, and 1 hour if temperatures are 90 degrees or higher
  • Toss out any remaining perishable foods if there isn’t enough ice in the cooler or if gel packs are no longer frozen
  • Never taste foods you think might be unsafe - most food poisoning bacteria are tasteless, colorless, and odorless - when in doubt, throw it out!

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