Wedge Deli Manager Danelle was on KARE 11 on Saturday morning at 8:50 a.m. with ideas for how to "go green" on a summer picnic. She featured a number of recycled and reusable products and put together a salad on camera.

Picnic Recipes

Cucumber Dill Salad

• 4 Cucumbers, peeled and seeded
• 1/2 cup Scallions, chopped
• 2 Tbsp. Fresh dill, chopped
• 1 cup Nonfat yogurt
• Sea salt and pepper to taste.

Instructions:

1. Cut cucumbers into 1/4 inch slices.
2. Combine scallions, dill, yogurt, salt and pepper to make dressing.
3. Toss dressing with cucumbers. Chill before serving.

Herb Roasted Chicken Breast

• 2 1/2 lbs. Chicken breasts, boneless and skinless
• 1/2 cup White wine
• 1/3 cup Extra virgin olive oil
• 2 tsp. Rosemary, dried
• 2 tsp. Oregano, dried
• 1/2 tsp. Sage, dry rubbed
• 1 tsp. Sea salt
• 1/2 tsp. Pepper

Instructions:

1. Whisk together cooking wine, olive oil and all spices.
2. Pour over chicken breasts and let marinate in the refrigerator for 1-2 hours.
3. Preheat oven to 350 degrees.
4. Place marinated chicken on a parchment lined sheet pan. Pour remaining marinade over the chicken. Bake until internal temp is 165, or approximately 20 minutes.

Roasted Balsamic Potato Salad

• 2 1/2 lbs. Red potatoes, cut into bite-sized pieces
• 4 Tbsp. Extra virgin olive oil
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Rosemary, dried
• 1 tsp. Thyme, dried
• 2 ribs Celery, chopped
• 2 each Scallions, chopped
• 1 each Green bell pepper, seeded and chopped
• 1 each Tomato, chopped
• 1/4 bunch Parsley, chopped
• 1/2 cup Extra virgin olive oil
• 1/4 cup Balsamic vinegar
• 1 Tbsp. Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees.
2. Whisk together olive oil, salt, pepper, rosemary and thyme and toss over potatoes.
3. Roast potatoes 35-40 minutes until golden brown, stirring gently half way through cooking.
4. While potatoes are roasting, combine celery, scallions, pepper, tomato, and parsley, set aside.
5. Combine olive oil, balsamic vinegar, mustard, salt and pepper to make a vinaigrette.
6. When potatoes are cool, fold in vegetable mixture and vinaigrette.