Pasta Salad

• Pasta salads are easy to make and can be prepared the day before your picnic to reduce hassle. Boil pasta of different shapes or colors; drain and blanch with cold water. Try mixing pastas such as bowtie and swirls or tri-color pasta for a more colorful bowl of salad. Cut up fresh vegetables to add to your salad, such as cucumbers, tomatoes, green peppers, yellow peppers, red or orange peppers, olive slices and grated carrot. Top with a dressing of your choice, such as Italian, or mix Italian with 2 tablespoons of creamy Caesar and mix throughout the pasta. Cover and place in your refrigerator overnight to set.
  
  

Fruit Salad

• Fruit can be a tasty treat for a salad and a healthy dessert. Mix and match grapes, watermelon, strawberries, kiwi, bananas, apples, oranges and pomegranate seeds in a bowl. For a quick fruit dressing, mix 1/3 cup orange juice and 1/3 cup apple juice, and stir it in with the fruit, or try topping with half a cup of strawberry daiquiri or piña colada mix from your local grocer -- blend the drink mix with juice if you prefer.
  
  

Table Salad

• A quick and easy table salad can include various greens such as iceberg or romaine lettuce, arugula, Bibb lettuce, endive, dandelions or green leaf lettuce. Mix in the purples of cabbage, radicchio, or lollo rosso for color. Toss with various vegetables such as cucumbers, tomatoes, peppers, olives, onions and so on. For a simple dressing add 1 teaspoon olive oil and 2 teaspoons balsamic vinegar, season with Italian herbs and the squeeze of a half of orange, then toss. For a summer fruit-style table salad, chop a half head of romaine lettuce, dice one whole granny smith apple, throw in a few walnut or almond pieces and top with vinaigrette dressing and a creamy cheese such as buffalo mozzarella pieces or feta. Also try mango in lieu of apples.
  
  

Potato Salad

• Potato salads are a picnic favorite and can be made many different ways. Traditional potato salad is made with mayonnaise and eggs, but for a tasty variation try using vinegar and sour cream as your base. Chop or dice and boil red potatoes until soft, leaving the skins intact. In a mixing bowl stir in chopped chives, potatoes, sour cream, a dash of pepper to taste and a splash of apple cider vinegar; mix and refrigerate overnight. Another take on potato salad is to mix cooked potatoes and green beans with fresh chopped cucumbers and tomatoes, then toss in an Italian dressing; refrigerate overnight and serve.