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Picnic Chef's Salad & Homemade Lemonade

Struggle Meals - "Frankie's Day Out "

20
Prep Time
(minutes)
30
Cook Time
(minutes)
2
Servings

Ingredients

  • FOR THE SALAD:
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, sliced in half
  • 1 small carrot, finely chopped
  • 6 slices salami
  • 4 slices turkey
  • 4 slices provolone
  • 3 cups baby greens
  • FOR THE LEMONADE:
  • 8 packets (1/2 cup) sugar
  • 2 lemons
  • 2 1/2 cups water

Steps

  1. In resealable plastic bags set inside quart containers, add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, salt and black pepper to each.
  2. Divide and layer the remaining ingredients among the 2 bags, ending with baby greens. Seal and refrigerate until ready to serve.
  3. When you are ready to eat the salad, give the jar a shake and eat directly out of jar or dump into a bowl.
  4. Lemonade: In a small saucepan on medium heat, add 1/2 cup water and sugar. Bring to a simmer until sugar dissolves. Remove from heat and let cool.
  5. In Mason jars, squeeze lemons. Divide simple syrup, add ice and fill with water. Tighten lid and shake. Refrigerate until ready to serve.