Colorful Picnic Salad with Mustard PB Dressing and a Lentil Pasta Sauce

This is such a refreshing dish to bring to a celebration picnic.  It is colorful and the flavor is something everyone, adults and children will enjoy.  Healthy, hearty and delish.  The idea for this dish came about because for the past 3 weeks, I have seen these “colorful carrots” in the produce section at the market.  They are all carrots – not parsnips mixed in, even though some of them look white.  They are bright orange, light orange, and white.  I couldn’t resist.

Colorful Picnic Salad

The salad will serve 8 people.

• You will be shredding or slicing VERY THIN all of the following and mixing them in a bowl:
• 6 – 8 colorful carrots
• 1/2 red pepper
• 1/2 green pepper
• 4 radishes
• 1/4 of a red cabbage
• 1/2 of a celery root
• 1 8.5 oz can of corn, drained
• Now make your dressing. Whisk all of the following together:
• 2 TBS Rose’s Lime Juice
• 2 TBS white wine or rice vinegar
• 3 tsp sweet-hot mustard
• 1 TBS Natural Peanut butter
• 1/4 cup Olive oil
• 1/4 tsp fresh ground pepper

Pour the dressing mixture over the shredded vegetables and chill 1 hour or until ready to serve. Toss to remix.

The salad was served with Lentil Sauce over Kamut Udon Pasta

• For 4 people, use 1/2 the package of pasta and cook according to the directions.
• For the sauce:
• Cook 1/2 lb of lentils by bringing to a boil in 2 cups of water and 1 cup of veggie broth and then simmering for 40 minutes.
• 1 tsp olive oil
• 2 crushed garlic cloves
• 1/2 chopped onion
• 1/2 chopped green pepper
• 3 spring onions
• 2 ribs of celery, chopped
• 6 oz sliced crimini or other mushroom
• 1/3 cup red wine
• 1 tsp dried thyme
• 14 oz canned diced tomatoes
• 2 tsp lemon juice
• 1 tsp sugar
• 6 fresh basil leaves, chopped
• Shredded romano cheese (optional)

Heat the saucepan over medium heat and add oil. Next add the onions, then peppers, then crushed garlic, green onions, peppers, celery and cook about 10 minutes. Add the mushrooms and wine and raise the heat to high, let cook 5 minutes. Add the thyme and tomatoes and cook about 3 more minutes.  Reduce heat to simmer, add lemon juice, sugar, and basil leaves.  Serve with shredded Romano cheese over the Udon noodles.

What happened around Utica today? 

Utica was hosting “Taste of Utica” at the Hanna Park downtown.  There were wine tastings from Seneca Lake wineries, tastes of local cuisine for a dollar and other options for slightly more.  Although the traditional Utica Greens and Riggies weren’t featured, the food options offered something for all.  There were bands playing and attractions for children.  If you missed the fun, it will be back next year. 

Here is the picture summary:

There were wine and beer sales. Ted and I saw this before seeing the wine tasting options.

A plate from Barady's Bistro. This restaurant is located on Genesee St. in Utica. The plate offered pita bread, tabouli, hummus and lentils with rice.

Setting up for the next band. It was going to be Classified but we didn't stick around.

A place for children to have some fun.