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Pack Your Perfect Picnic!

Molly Bray


Jul 25th, 2016

July-is-Picnic-Month-800x370 (2)

Summer is a great time for picnics and enjoying the fresh fruits and vegetables of the season. In the months of June, July and August, many fruits and vegetables are flourishing. Incorporating in-season produce into your diet is cost effective, and it is a great way to ensure you are eating your recommended servings of fruits and vegetables, as well as add some color and flavor to your picnic meal. Below is a short list of some in season produce to add to your picnic basket:

  • Apricots
  • Avocados
  • Beets
  • Bell Peppers
  • Cherries
  • Corn
  • Cucumbers
  • Grapefruit
  • Lima Beans
  • Mangos
  • Melon
  • Peaches
  • Raspberries
  • Strawberries
  • Tomatoes
  • Zucchini

Fun fact: In-season produce is often sold for a lower price during the season it grows best in. For your next picnic bring along a Fiesta Salad featuring Bolthouse Cilantro Avocado dressing!

Bolthouse Fiesta Salad


  • 4 cups Spring Mixbolthousesalad small
  • 1 (15 oz) can of black beans, rinsed and drained
  • 1 cup frozen corn, thawed and drained
  • 1 cup cherry tomatoes halved
  • 1 avocado peeled and diced
  • ½ cup sliced red onion
  • ¼ cup pepitas (pumpkin seed)
  • ½ cup Lightly salted tortilla strips
  • ½ cup Bolthouse Avocado Cilantro Dressing


In a large bowl combine spring mix, black beans, corn, cherry                  tomatoes, avocado and onion. Toss with Bolthouse Avocado Cilantro      Dressing.  Top salad with pepitas and tortilla strips.

Serves :  4       Serving Size: about 2 cups

Nutritional Facts:  Calories 365, Total Fat 17.5 g, Saturated Fat 3 g,          Trans Fat 0 g, Cholesterol  5 mg, Sodium 526 mg, Carbohydrates 42        g, Dietary Fiber 14 g, Sugars 5 g, Protein 14.5 g

Don’t forget about food safety! Food safety is a concern when it comes to packing a picnic basket due to the warm weather and increased amount of time food is out of the refrigerator. To keep yourself healthy, follow these simple steps to minimize the chance of a food borne bacteria joining you at your picnic:

  • Before you pack the cooler, make sure it is clean. Use soap and water before loading it up.
  • Clean fruits and vegetables before packing them into the cooler, even if they have a peel, to avoid contamination of other food in the basket.
  • Wash your hands often: bring moist towelettes or hand sanitizer to use while outside. Use soap and water when you can.
  • Keep raw foods and ready to eat foods separated: properly packing your cooler can help to reduce the risk of cross contamination leading to food poisoning.
  • Cook all foods to proper temperatures: pork and beef must be cooked to 145F, ground beef to 160F, and poultry to 165F. Keep a meat thermometer in your picnic basket.
  • Keep foods out of the food danger zone: 40-140F. Refrigerate below 40 degrees F. Keep cold foods near ice packs in the picnic basket. When you are finished with a cold food item, zip it back in the picnic basket to keep it cold.

Written By Shelby Miller, Dominican University Dietetic Intern


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