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The Best Picnic Salad from Every State

You can share all of these picnic salads at a summer potluck! These 50 regional recipes from across the country celebrate the best ingredients and traditions each state has to offer.

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Alabama: Southern Potato Salad

Even if you’re not from the deep South, you most certainly find comfort in their comfort foods, like this classic Southern-style potato salad. The recipe is simple, tossing cooked potatoes, hard-boiled eggs, green onions and sweet pickles with an easy three-ingredient dressing that comes together in seconds.

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Alaska: Smoked Salmon Egg Salad

4 Reviews
Test Kitchen Approved
Total Time 10 min
Servings 6 servings
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From the Recipe Creator: The waters of Alaska are well known for producing some of the best seafood you’ll ever taste, with salmon being one of the most famous fishes found in The Last Frontier. You can use any smoked salmon in this recipe, but for a true taste of Alaska, order salmon straight from the source.
Nutrition Facts: 1 sandwich: 533 calories, 40g fat (11g saturated fat), 265mg cholesterol, 889mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 15g protein.
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Arizona: Grilled Southwestern Potato Salad

1 Review
Contest Winner
Test Kitchen Approved
Total Time 1 hour
Servings 6 servings
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From the Recipe Creator: The Grand Canyon State is well known for its fiery chile peppers. This potato salad features diced jalapenos to bring the heat and fire-charred poblanos for smoky spiciness, but it balances the burn with sweet corn, tart limes and a cool, creamy buttermilk dressing.
Nutrition Facts: 3/4 cup: 229 calories, 11g fat (4g saturated fat), 14mg cholesterol, 301mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 5g protein.
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Curry Chicken Salad

20 Reviews
Contest Winner
Test Kitchen Approved
Curried Chicken Salad Sandwiches Recipe photo by Taste of Home
Total Time 20 min
Servings 6 servings
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From the Recipe Creator: This chicken salad sandwich recipe is perfect to serve when you want to “show off” a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. —Carole Martin, Coffeeville, Mississippi
Nutrition Facts: 1 sandwich: 625 calories, 41g fat (10g saturated fat), 84mg cholesterol, 614mg sodium, 43g carbohydrate (14g sugars, 4g fiber), 21g protein.
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California: My Favorite Avocado Salad

5 Reviews
Test Kitchen Approved
Salad with Avocado Recipe photo by Taste of Home
Total Time 25 min
Servings 9 servings
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From the Recipe Creator: Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas
Nutrition Facts: 1 cup: 130 calories, 12g fat (2g saturated fat), 1mg cholesterol, 57mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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Colorado: Berry Tossed Salad

29 Reviews
Test Kitchen Approved
Total Time 30 min
Servings 8 servings
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From the Recipe Creator: Many of the lambs raised in America come from the Centennial State, and this tangy, creamy and tart tossed salad is a perfect pairing for it.
Nutrition Facts: 1 cup: 167 calories, 13g fat (2g saturated fat), 7mg cholesterol, 120mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.
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Connecticut: Dandelion Salad

2 Reviews
Test Kitchen Approved
Total Time 10 min
Servings 2 servings
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From the Recipe Creator: Yes, dandelions are edible, and if you’ve never tasted their greens before, you’re in for a treat! Dandelion greens are bitter and peppery (much like arugula), and in this picnic salad, their bite is complemented with pieces of citrus fruit and fresh lemon juice.
Nutrition Facts: 1 serving: 166 calories, 12g fat (3g saturated fat), 212mg cholesterol, 67mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.
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Delaware: Easy Seafood Salad

7 Reviews
Contest Winner
Test Kitchen Approved
Total Time 15 min
Servings 4 servings
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From the Recipe Creator: Every summer, millions of people from the mid-Atlantic flock to the beaches of the First State, and when it comes to cookouts, crab is king. This picnic salad tosses crabmeat with shrimp in citrus juice for a fresh salad experience.
Nutrition Facts: 3/4 cup: 128 calories, 2g fat (0 saturated fat), 141mg cholesterol, 309mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

Pack up easy-to-eat beach picnic recipes, including snacks, sandwiches and pasta salads.

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Florida: Onion Orange Salad

3 Reviews
Test Kitchen Approved
Total Time 15 min
Servings 8 servings
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From the Recipe Creator: Any picnic salad that’s going to represent for the Sunshine State must feature sweet Florida oranges. In this recipe, slices of fresh orange are tossed with red onion, blue cheese, slivered almonds and fresh spinach leaves, then coated in a fresh orange juice vinaigrette for an extra layer of Florida orange flavor.
Nutrition Facts: 1 serving: 162 calories, 13g fat (3g saturated fat), 6mg cholesterol, 216mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 starch.
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Georgia: Grilled Peach Couscous Salad

3 Reviews
Contest Winner
Test Kitchen Approved
Taste of Home
Total Time 30 min
Servings 8 servings
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From the Recipe Creator: Georgia’s official nickname is the Peach State, so of course peaches would need to make an appearance in this picnic salad. Grilling peaches caramelizes their natural sugars, giving them an intense depth of flavor that make this couscous salad unforgettable.
Nutrition Facts: 3/4 cup: 144 calories, 8g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
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Hawaii: Hawaiian Macaroni Salad

5 Reviews
Test Kitchen Approved
Total Time 30 min
Servings 10 servings
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From the Recipe Creator: Along with Spam, coconut and pineapples, macaroni salad is undoubtably one of Hawaii’s most famous foods. It’s great served alongside other Hawaiian delicacies like Huli Huli chicken and char siu pork, but it’s a great picnic salad for any party or potluck no matter what else is on the menu.
Nutrition Facts: 3/4 cup: 464 calories, 33g fat (5g saturated fat), 4mg cholesterol, 353mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 6g protein.
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Idaho: Golden Apple Potato Salad

2 Reviews
Test Kitchen Approved
Total Time 35 min
Servings 10 servings
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From the Recipe Creator: Officially Idaho’s nickname is the Gem State, but when most people think of Idaho, they don’t think of gems—they think potatoes! Idaho farms produce more potatoes than any other state in the nation, harvesting over 13 billion pounds of potatoes every year. They also grow a lot of apples, so this apple potato salad is quite fitting.
Nutrition Facts: 3/4 cup: 244 calories, 13g fat (2g saturated fat), 11mg cholesterol, 409mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 5g protein.
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Illinois: Popcorn Salad

7 Reviews
Test Kitchen Approved
Total Time 20 min
Servings 8 servings
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From the Recipe Creator: Did you know that the Prairie State is a top grower of popcorn? It’s an important part of Illinois’ agricultural production, and as this classic Midwestern potluck salad proves, it can be so much more than a snack food.
Nutrition Facts: 1 cup: 310 calories, 27g fat (7g saturated fat), 22mg cholesterol, 546mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 10g protein.
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Indiana: Bacon Macaroni Salad

94 Reviews
Test Kitchen Approved
Total Time 20 min
Servings 8 servings
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From the Recipe Creator: This pleasing pasta salad by way of the Hoosier State is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser!
Nutrition Facts: 3/4 cup: 402 calories, 33g fat (6g saturated fat), 23mg cholesterol, 622mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 10g protein.
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Iowa: Fresh Corn Salad

10 Reviews
Contest Winner
Test Kitchen Approved
Total Time 20 min
Servings 10 servings
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From the Recipe Creator: The Hawkeye State is famous for its sprawling golden corn fields, and this fresh corn salad makes good use of Iowa’s most famous crop. In this Midwestern salad, fresh shucked sweet corn is tossed with chopped onions, peppers and tomatoes, then tossed in a slightly sweet cider vinegar dressing with bright fresh parsley.
Nutrition Facts: 1/2 cup: 102 calories, 2g fat (0 saturated fat), 0 cholesterol, 251mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 vegetable, 1/2 fat.

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Kansas: Kansas Cucumber Salad

27 Reviews
Test Kitchen Approved
Total Time 10 min
Servings 8 servings
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From the Recipe Creator: The Sunflower State is famous for its stick-to-your-ribs barbecue, and a cool, refreshing cucumber salad is a perfect side to serve with it. Pair this Miracle Whip-dressed salad with Kansas City-style ribs, or grilled chicken slathered with sweet and sticky K.C. barbecue sauce.
Nutrition Facts: 2/3 cup: 122 calories, 7g fat (1g saturated fat), 2mg cholesterol, 201mg sodium, 12g carbohydrate (10g sugars, 2g fiber), 2g protein.
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Kentucky: Blackberry Balsamic Spinach Salad

8 Reviews
Test Kitchen Approved
Taste of Home
Total Time 15 min
Servings 6 servings
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From the Recipe Creator: The Bluegrass State named the blackberry its official fruit in 2004, and this simple picnic salad is abundant with them, tossing two whole cups of sweet fresh blackberries with tangy cherry tomatoes, salty feta cheese, sharp scallions, crunchy almonds and baby spinach in balsamic vinaigrette.
Nutrition Facts: 1 cup: 106 calories, 7g fat (1g saturated fat), 3mg cholesterol, 230mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 3g protein. Diabetic exchanges: 1-1/2 fat, 1/2 starch.
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Louisiana: Spicy Cajun Potato Salad

11 Reviews
Test Kitchen Approved
Taste of Home
Total Time 30 min
Servings 20 servings
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From the Recipe Creator: If a potato salad is from Cajun country, you know it’s got to be spicy! This potato salad recipe from Sibley, Louisiana livens up its dressing of mayonnaise, relish and mustard with a bold kick of Cajun seasoning, which you should add to taste depending on your tolerance for heat. Start with a light sprinkle if you’re sensitive to spice; add more than the recipe calls for if you like things hot and spicy!
Nutrition Facts: 3/4 cup: 229 calories, 10g fat (2g saturated fat), 81mg cholesterol, 400mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 5g protein.

Try these cold picnic foods that don’t require any heating before serving.

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Maine: Spinach Blueberry Salad

10 Reviews
Test Kitchen Approved
Blueberry Salad Recipe photo by Taste of Home
Total Time 15 min
Servings 8 servings
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From the Recipe Creator: Outside of lobster, wild blueberries are arguably the most famous foodie export from the Pine Tree State. This recipe calls for fresh blueberries, but if you can’t pick blueberries, then use frozen wild Maine blueberries instead, which are readily available in most supermarkets.
Nutrition Facts: 1 serving: 254 calories, 24g fat (5g saturated fat), 13mg cholesterol, 407mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 6g protein.
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Maryland: Spicy Crab Salad

1 Review
Test Kitchen Approved
Total Time 10 min
Servings 4 servings
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From the Recipe Creator: One can’t help but think of crab as the Old Line State’s most obvious official state food… and it is! For a true taste of Maryland, use fresh lump crabmeat picked from blue crabs. (Chesapeake blue crabs if you can!) If that’s not possible, canned, frozen or even imitation crab will work just as well.
Nutrition Facts: 1/2 cup: 196 calories, 15g fat (2g saturated fat), 72mg cholesterol, 748mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 12g protein.
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Michigan: Michigan Cherry Salad

4 Reviews
Test Kitchen Approved
Michigan Cherry Salad Recipe photo by Taste of Home
Total Time 15 min
Servings 8 servings
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From the Recipe Creator: The Great Lakes State doesn’t have an official state food, but if you ask any native Michigander what should be in the running, more than a few will mention utterly irresistible fresh Michigan cherries. This recipe doubles down on cherry flavor by using a combination of dried cherries and cherry preserves, but if you’ve got gorgeous fresh cherries on hand, feel free to use them!
Nutrition Facts: 1-1/2 cups: 172 calories, 10g fat (2g saturated fat), 3mg cholesterol, 78mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.
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Minnesota: Northwoods Wild Rice Salad

3 Reviews
Test Kitchen Approved
Total Time 1 hour
Servings 8 servings
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From the Recipe Creator: Wild rice is an important crop in the North Star State. It adds a spectacular, slightly nutty flavor to this salad, which is inspired by a vintage German slaw that’s popular at church suppers.
Nutrition Facts: 3/4 cup: 290 calories, 17g fat (1g saturated fat), 0 cholesterol, 747mg sodium, 33g carbohydrate (18g sugars, 5g fiber), 5g protein.
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Cornbread Salad

19 Reviews
Test Kitchen Approved
Southern Cornbread Salad Recipe photo by Taste of Home
Total Time 30 min
Servings 16 servings
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From the Recipe Creator: To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Nutrition Facts: 3/4 cup: 367 calories, 23g fat (7g saturated fat), 46mg cholesterol, 607mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 11g protein.
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Missouri: Barbecue Pork Cobb Salad

Test Kitchen Approved
Total Time 4 hours 30 min
Servings 6 servings
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From the Recipe Creator: The Show-Me State is home to not one but two cities synonymous with barbecue: St. Louis and Kansas City. You don’t need to know how to smoke meat the Missouri way to make this barbecue pork Cobb salad, though—all you need is a slow cooker to make a pork loin that’s fall-apart tender and a spectacular barbecue sauce to dress it.
Nutrition Facts: 1 serving: 492 calories, 24g fat (9g saturated fat), 185mg cholesterol, 868mg sodium, 35g carbohydrate (23g sugars, 7g fiber), 35g protein.
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Montana: Strawberry-Blue Cheese Steak Salad

2 Reviews
Test Kitchen Approved
Total Time 30 min
Servings 4 servings
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From the Recipe Creator: Montana is one of America’s biggest producers of beef, and the complementary flavors in this salad—like sweet strawberries, sharp red onion and blue cheese—do a fantastic job of making red meat shine.
Nutrition Facts: 1 serving: 289 calories, 15g fat (4g saturated fat), 52mg cholesterol, 452mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fat, 1/2 fruit.
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Nebraska: Barley Corn Salad

8 Reviews
Contest Winner
Test Kitchen Approved
Total Time 15 min
Servings 6 servings
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From the Recipe Creator: Because it’s also known as the Cornhusker State, corn would be a logical choice as Nebraska’s state vegetable. While Nebraskans haven’t made it official, they should! And while they’re at it, maybe they should name this tasty mix of barley and corn their official state salad, too.
Nutrition Facts: 2/3 cup: 156 calories, 5g fat (0 saturated fat), 0 cholesterol, 202mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Nevada: Shrimp Avocado Salad

5 Reviews
Test Kitchen Approved
Shrimp Avocado Salad Recipe photo by Taste of Home
Total Time 25 min
Servings 6 servings
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From the Recipe Creator: This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Nutrition Facts: 3/4 cup avocado mixture: 252 calories, 16g fat (2g saturated fat), 115mg cholesterol, 523mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1/2 starch.
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New Hampshire: Roasted Pumpkin Salad with Orange Dressing

1 Review
Test Kitchen Approved
Total Time 1 hour 25 min
Servings 16 servings
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From the Recipe Creator: The official fruit of the Granite State is the pumpkin, an item many people don’t even realize is a fruit! Fresh pumpkins are available all year round, but if you have trouble finding them outside of autumn, make this salad using fresh cubed butternut or frozen winter squash instead.
Nutrition Facts: 1-1/2 cups: 266 calories, 15g fat (3g saturated fat), 6mg cholesterol, 123mg sodium, 34g carbohydrate (26g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 2 starch, 1 vegetable.
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Antipasto Pasta Salad

34 Reviews
Test Kitchen Approved
Homemade Antipasto Salad Recipe photo by Taste of Home
Total Time 1 hour
Servings 32 servings
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From the Recipe Creator: This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
Nutrition Facts: 3/4 cup: 396 calories, 24g fat (7g saturated fat), 32mg cholesterol, 783mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 13g protein.
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New Mexico: Santa Fe Salad

1 Review
Test Kitchen Approved
Total Time 30 min
Servings 10 servings
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From the Recipe Creator: This traditional Southwestern salad is full of ingredients like green chiles and pinto beans. Serve alongside other recipes from New Mexico, like grilled jalapeno-lime chicken.
Nutrition Facts: 3/4 cup: 151 calories, 2g fat (1g saturated fat), 5mg cholesterol, 374mg sodium, 26g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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New York: Crunchy Waldorf Salad

15 Reviews
Test Kitchen Approved
Total Time 30 min
Servings 9 servings
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From the Recipe Creator: Waldorf salad gets its name from the place where it was invented: the world-famous Waldorf Astoria Hotel in New York City. It was created by the hotel’s maître d’ for a charity ball in 1896; originally made with apples, celery and mayonnaise, our version jazzes up this classic with raisins, walnuts and tart lemon juice.
Nutrition Facts: 3/4 cup: 284 calories, 24g fat (3g saturated fat), 2mg cholesterol, 133mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 2g protein.
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North Dakota: Macaroni Coleslaw

195 Reviews
Contest Winner
Test Kitchen Approved
Taste of Home
Total Time 25 min
Servings 16 servings
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From the Recipe Creator: What do you do when you’re in the mood for macaroni salad, but craving slaw, too? You make macaroni coleslaw, of course! This recipe from the Peace Garden State brings the best of both worlds to any picnic, potluck or summer shindig.
Nutrition Facts: 3/4 cup: 150 calories, 5g fat (1g saturated fat), 6mg cholesterol, 286mg sodium, 24g carbohydrate (12g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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Ohio: Cherry Tomato Salad

28 Reviews
Contest Winner
Test Kitchen Approved
Cherry Tomato Salad Recipe photo by Taste of Home
Total Time 15 min
Servings 6 servings
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From the Recipe Creator: Tomatoes go gangbusters in Ohio—so much so that they’re the Buckeye State’s official fruit. (Yes, tomatoes are a fruit!) This ultra-flavorful recipe is a one-bowl-wonder: simply add all your ingredients, give it a stir and refrigerate overnight to let the magic happen.
Nutrition Facts: 3/4 cup: 103 calories, 10g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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Oklahoma: Vibrant Black-Eyed Pea Salad

7 Reviews
Contest Winner
Test Kitchen Approved
Total Time 25 min
Servings 10 servings
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From the Recipe Creator: Black-eyed peas are one of the official foods of the Sooner State, and this vibrant picnic salad does a spectacular job of letting them shine. If you somehow end up with leftovers, get excited: this is a salad that gets better and better as it sits in the fridge.
Nutrition Facts: 3/4 cup: 130 calories, 6g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 fat.
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Oregon: Pear-Blueberry Ambrosia Salad

2 Reviews
Test Kitchen Approved
Total Time 20 min
Servings 10 servings
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From the Recipe Creator: Most of America’s pears come from Oregon, so it’s the chosen state fruit. The Beaver State is also well known for fresh berries, and this salad has them both, tossing them in a creamy lime dressing.
Nutrition Facts: 3/4 cup: 218 calories, 14g fat (6g saturated fat), 28mg cholesterol, 13mg sodium, 23g carbohydrate (14g sugars, 4g fiber), 3g protein.
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Pennsylvania: Pennsylvania Dutch Cucumber Salad

22 Reviews
Test Kitchen Approved
Total Time 30 min
Servings 6 servings
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From the Recipe Creator: The Pennsylvania Dutch are legendary for their potlucks, and this easy-to-make cucumber salad is absolutely perfect for sharing. To bring even more Pennsylvania to your picnic, check out these recipes for Pennsylvania Dutch coleslaw, tangy bacon green beans and chocolate shoofly pie.
Nutrition Facts: 1 cup: 61 calories, 3g fat (2g saturated fat), 13mg cholesterol, 406mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.
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Rhode Island: Calamari Salad

2 Reviews
Test Kitchen Approved
Calamari Salad Recipe photo by Taste of Home
Total Time 25 min
Servings 8 servings
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From the Recipe Creator: Rhode Island may be America’s smallest state, but it manages to have over 400 miles of coastline—making it absolute heaven for seafood lovers! This fresh calamari salad also features briny anchovies, and is a great representation of the Ocean State’s large Italian-American community.
Nutrition Facts: 1/2 cup: 273 calories, 16g fat (2g saturated fat), 330mg cholesterol, 204mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 22g protein.
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South Carolina: Brown and Wild Rice Salad

6 Reviews
Test Kitchen Approved
Total Time 15 min
Servings 8 servings
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From the Recipe Creator: South Carolina’s low country is famous for its wild rice which, technically, isn’t actually rice! In fact, it’s not even related to rice; it’s harvested from a tall grass that grows along the banks of waterways, and unlike nearly all the other grains we eat, wild rice is native to North America.
Nutrition Facts: 1 cup: 343 calories, 12g fat (1g saturated fat), 0 cholesterol, 450mg sodium, 55g carbohydrate (0 sugars, 5g fiber), 6g protein.
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Texas: Tex-Mex Potato Salad

4 Reviews
Contest Winner
Test Kitchen Approved
Total Time 40 min
Servings 12 servings.
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From the Recipe Creator: The Lone Star State is legendary for its Tex-Mex cuisine. This potato salad mixes red potatoes with sweet corn, avocado, salsa and pickled jalapeno slices for a potluck dish that’ll disappear fast.
Nutrition Facts: 3/4 cup: 120 calories, 4g fat (1g saturated fat), 2mg cholesterol, 168mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
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Utah: Special Sesame Chicken Salad

12 Reviews
Contest Winner
Test Kitchen Approved
Taste of Home
Total Time 30 min
Servings 22 servings
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From the Recipe Creator: This tantalizing salad is from a reader in Utah, a state where they know a thing or two about potlucks. With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish a touch of Asian-inspired flavor.
Nutrition Facts: 1 cup: 302 calories, 16g fat (2g saturated fat), 11mg cholesterol, 358mg sodium, 32g carbohydrate (13g sugars, 3g fiber), 10g protein.
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Sweet Potato Salad

5 Reviews
Test Kitchen Approved
Roasted Sweet Potato Salad Recipe photo by Taste of Home
Total Time 50 min
Servings 6 servings
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From the Recipe Creator: Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York
Nutrition Facts: 1/2 cup: 211 calories, 10g fat (1g saturated fat), 2mg cholesterol, 189mg sodium, 28g carbohydrate (12g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Ham Salad Large 7
BLAIR LONERGAN FOR TASTE OF HOME

Virginia: Southern Ham Salad

The Old Dominion State is happy to be known for its cured country ham—the perfect addition to a breakfast plate full of eggs, biscuits and gravy and, yes, salad. With salty, smoky ham, celery, green onion and toasted nuts in a creamy mayonnaise dressing, this salad is delicious on sandwiches, crackers or lettuce.

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Washington: Northwest Salmon Salad

5 Reviews
Test Kitchen Approved
Total Time 45 min
Servings 4 servings (1 cup dressing)
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From the Recipe Creator: This brings multiple ingredients native to the Pacific Northwest—fresh salmon, blueberries and hazelnuts—into one irresistible recipe. If you don’t have a picnic or potluck to make this salad for, the salmon and sour cream dressing are scrumptious in a sandwich.
Nutrition Facts: 1 salad with 1/4 cup dressing: 305 calories, 18g fat (4g saturated fat), 67mg cholesterol, 571mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
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West Virginia: Dilly Potato & Egg Salad

22 Reviews
Test Kitchen Approved
Total Time 40 min
Servings 12 servings
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From the Recipe Creator: West Virginia is famous for its natural beauty; for your next picnic in the woods, bring this salad to eat while you enjoy the view. Potato and egg salads are picnic faves, and both are magnificent when they’re mixed with lots of fresh dill. This recipe combines the best of both worlds to make the ultimate picnic salad for your next hike.
Nutrition Facts: 3/4 cup: 326 calories, 22g fat (4g saturated fat), 80mg cholesterol, 413mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 6g protein.
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Wisconsin: Hearty Six-Layer Salad

15 Reviews
Test Kitchen Approved
Total Time 20 min
Servings 12 servings
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From the Recipe Creator: Any recipe that’s going to represent the great state of Wisconsin needs to be loaded with cheese, and this picnic salad does just that! Sure, there are vegetables, like peas, lettuce and parsley, but the real star of the show is a whole cup of shredded cheese—preferably Wisconsin cheese.
Nutrition Facts: 3/4 cup: 310 calories, 22g fat (5g saturated fat), 84mg cholesterol, 287mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 14g protein.
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Wyoming: Spicy Beef Salad

2 Reviews
Contest Winner
Test Kitchen Approved
Total Time 30 min
Servings 4 servings
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From the Recipe Creator: Wyoming is cowboy country—a great expanse of the Wild West well known for raising cattle. Any picnic salad from the Cowboy State needs to feature beef; in this one, thinly sliced sirloin is stir-fried and tossed with Asian-inspired flavors, like garlic, ginger and soy sauce.
Nutrition Facts: 1 cup: 152 calories, 5g fat (0 saturated fat), 45mg cholesterol, 171mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.
Author
Allison T.S. Robicelli
Formerly the chef-owner of Robicelli’s Bakery, Allison is a James Beard-nominated food writer. At Taste of Home, she tests kitchen tools with the hands-on insight she gained from her time as a professional chef. Her cookbook “Robicelli’s: A Love Story, With Cupcakes” was published in 2013 and appeared on several Best Cookbooks of the Year l...
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Allison T.S. Robicelli