Summer Picks for Your Picnic

August 1, 2008— -- Sunny Anderson, host of the Food Network's "Cooking For Real," joined "GMA" to share a few simple recipes for summer picnics. Check out her suggestions for satisfying salads and sweet tea.

Click here for a full list of recipes.

Ingredients

Directions

Preheat oven to 400 degrees F. Heat a grill to medium-high.

Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.

Meanwhile, brush the chicken breast with olive oil and season with salt and pepper. Grill until grill marks are formed on both sides, about 10 minutes total. Cover grill and continue until cooked through, 5 to 10 minutes more. Remove from the grill, let cool for a bit, and cut chicken into cubes.

In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.

Serve salad in Bibb lettuce cups. Roll up and eat.

Yield: 6 to 8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Inactive Prep Time:15 minutes
Ease of preparation: easy

Recipe courtesy Sunny Anderson, 2008

Ingredients

Directions

In a large serving bowl, whisk together vinegar, lime juice, and salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

Yield: 4 servings
Prep time: 15 minutes
Ease of preparation: easy

Recipe courtesy Sunny Anderson, 2008

Ingredients

Directions

Fill a large pitcher with 2 quarts of cold water. Quarter orange, squeeze juice into pitcher as well as add the peels. Pit and cut plums into wedges and add to the pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea steep in the refrigerator 8 hours or overnight, stirring occasionally.

When ready, remove orange peel and tea bags from pitcher. To the tea, stir in sugar until it dissolves. Cut the lemon in half and squeeze the juice from 1 half into the tea. Slice the other half into rounds and add to the tea. Serve over ice.

Yield: 2 quarts

Prep time: 10 minutes
Inactive Time: 8 hours
Ease of preparation: easy
Recipe courtesy Sunny Anderson, 2008