Welcome to Picnic Recipes Week at Healing Cuisine! I am SO SO excited to share with you some new and some classic picnic recipes that are simple to make and easy to tote! These will of course fall right under the potluck category as well, which I am always getting emails from you all for new potluck friendly recipes. So these will arrive just in time for your 4th of July celebrations! Hope you find some inspiration for your summer events in the upcoming week’s worth of recipes!
I’m kicking off Picnic Week with a sweet and tangy Apple-Cherry Slaw! Enjoy!!
Makes 8 Servings
1/4 cup Bragg’s apple cider vinegar
1/4 cup fresh squeezed orange juice/lemon juice
10 drops pure liquid stevia
2 tsp organic unsweetened Dijon mustard
Dash ground cinnamon
Dash ground nutmeg
1/4 tsp sea salt
1/3 cup olive oil
4 cups organic red cabbage, shredded
2 cups organic arugula, rinsed and dried
1 Granny Smith apple, 1 inch thin slices
1/2 cup unsweetened dried cherries, coarsely chopped (can substitute raisins; OMIT IF ADVANCED PLAN)
1/4 cup red onion, thinly sliced
1/3 cup raw walnuts, coarsely chopped
1.) In a large bowl, whisk together apple cider vinegar, orange juice, stevia, mustard, cinnamon, nutmeg, and sea salt until smooth. While briskly whisking, stream in olive oil until dressing is emulsified.
2.) Add remaining salad ingredients to bowl. Toss well to coat. Chill for up to 2 hours before serving for maximum crispness. If making in advance, wait to add the Granny Smith apple and arugula until just before serving.