Perk up your next picnic with these deliciously different sandwiches and salads that are super easy to prepare, plus they can be made ahead. Patio party or potluck in the park, these new picnic picks will bring compliments.

Picnic-Wiches With Greek Artichoke-Beet Relish

Servings: 6

1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
1 jar (about 6 ounces) marinated artichoke hearts
1/2 cup pitted kalamata or ripe olives, sliced
3 tablespoons sliced green onions
Freshly ground black pepper to taste
6 romaine lettuce leaves
1 pound thinly sliced deli turkey
6 ciabatta or sandwich rolls, sliced horizontally in half
1/3 cup crumbled feta cheese
1/4 cup pine nuts, toasted

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. Combine beets, artichokes, olives and green onions in medium bowl; set aside.
Whisk together reserved beet and artichoke liquids in small bowl. Pour over beet mixture; toss gently to coat. Season with black pepper, if desired.

Layer lettuce and turkey on bottom halves of rolls. Top with relish, feta cheese and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours until ready to serve. Serve with remaining relish.

Steak & German Potato Salad

Servings: 4

1 can (15 ounces) READ German Potato Salad
2 tablespoons coarse ground Dijon-style mustard
1/2 pound boneless top sirloin steak, cut 1 inch thick
1 bag (10 ounces) hearts of romaine lettuce

Stir together potato salad and mustard in medium bowl; set aside.

Heat medium nonstick skillet over medium heat until hot. Place steak in skillet and cook about 15 minutes until medium rare doneness (145°F); turn occasionally.

Cool steak. Carve diagonally across grain into 1/4-inch-thick slices; reserve. Just before serving, gently toss steak with potato salad. Serve over greens.