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Perk up your picnic

Posted: July 13, 2010 10:04 p.m.
Updated: July 14, 2010 4:30 a.m.
Cheddar, bacon & pear sandwich Cheddar, bacon & pear sandwich
Cheddar, bacon & pear sandwich
Grilled herbed chicken Grilled herbed chicken
Grilled herbed chicken
Butter bean salad Butter bean salad
Butter bean salad

Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn’t always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.

By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an other­wise run of the mill picnic.

For a twist on the classic barbecue chicken, opt for a grilled, herbed chicken, seasoned with Grey Poupon dijon mustard and Italian spices. And don’t let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy caesar salad with the addition of romaine lettuce, caesar dressing and grated Parmesan cheese.

Instead of ordinary potato salad, try the butter bean salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds  a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.

Finally, kick your lunch up a notch and enjoy a cheddar, bacon and pear sandwich, made with Harvest Coarse ground mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.

For more ideas on how to spice up your picnic, visit

Butter bean salad
Makes 8 servings
    1/4     cup Grey Poupon
        Hearty Spicy
        Brown Mustard
    2     tablespoons olive
    1     tablespoon lemon
    1     can (15 ounces)
        butter beans,
    1     red pepper,
    1/2     cup chopped red
    1/3     cup chopped             sun-dried
    1     6-ounce package
        boiled ham,
    2     tablespoons
        chopped cilantro
Mix mustard, oil and lemon juice until well blended; set aside. Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover. Refrigerate at least 1 hour before serving.

Cheddar, bacon
& pear sandwich

Makes 1 serving
    2     slices fully cooked
    2     slices French
    1     teaspoon Grey
        Poupon Harvest
        Coarse Ground
    1     slice (1 ounce)
        sharp cheddar
    1/4     of a medium pear,
        thinly sliced
Heat bacon as directed on package. Spread bread slices with mustard.
Top 1 of the bread slices with cheese, pears and bacon.
Cover with remaining bread slice.

Grilled herbed
Makes 6 servings
    2     tablespoons
        Grey Poupon
        Dijon Mustard
    2     tablespoons water
    1     envelope Good
        Seasons Italian
        Dressing Mix
    6     boneless skinless
        chicken breast
        halves (2 pounds)
Heat grill to medium heat. Combine mustard, water
and dressing mix in shallow dish.
Add chicken; turn over to evenly coat both sides.
Grill chicken 6 to 8 minutes on each side or until done (165°F).


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