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Healthy Picnic Side Dishes

9 tasty veggie-based additions to your summertime spread

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7. Olive, Almond and Garlic Pâté

by Victoria Renoux

A vegan substitute to cheese or meat spreads, the "pâté" bakes in the oven, then chills in the refrigerator. Serve with crackers or crusty whole-wheat bread.

Per serving: 65 calories, 0g saturated fat, 5g carbohydrates, 2g protein, 2g fiber, 266mg sodium

8. Sweet Pepper and Corn Relish

by Karen Solomon

Old-fashioned pickle relish with corn and sweet peppers tastes like summer, and it'll last for six months in the refrigerator (properly canned, it's good for a year).

Per serving: 179 calories, 0g saturated fat, 39g carbohydrates, 2g protein, 2g fiber, 292mg sodium

9. Buckwheat and Broccoli Salad in Tangy Miso Dressing

by Robin Asbell

A delicious salad to serve chilled, with toasted cashews as a crunchy topping.

Per serving: 280 calories, 2g saturated fat, 38g carbohydrates, 8g protein, 6g fiber, 283mg sodium

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GARLIC OIL VEGGIES: Everyday Food editor Sarah Carey shows you how to make infused garlic oil and uses it to dress up steamed veggies.

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