With spring in the air, it's the perfect time to get out and enjoy a picnic! April 23 is officially "National Picnic Day"- a great time to dine al fresco in the park.

When preparing for a picnic, it's important to keep a few things in mind like food safety and ease of packing and clean-up. Remember to keep all refrigerated items cool while out on a picnic by packing foods inside an insulated cooler with ice packs and minimizing the amount of time food sits out.

Many dairy foods are often left out of picnics because people are worried about food safety. The Dairy Alliance notes, however, skipping dairy means you will miss out on important nutrients like vitamin D, calcium, and protein! Instead, focus on safe ways to store and serve your favorite dairy-filled dishes.

Here are 3 picnic-friendly menu ideas for easy packing and clean-up:

-Mason jar salads - A light, refreshing salad is perfect for a meal outdoors, but it's best to have the salad prepared in advance rather than assembling on location. The large, wide-mouth mason jars are great for toting salads on-the-go! Try Kale and White Bean Panzanella in a mason jar for your next outing. The dressing for both of these salads can be kept on the side in a separate mason jar until ready to serve.

-Bite-size desserts - What's a picnic without a sweet treat to end the meal? Pack bite-size sweets like mini chess pies or lemon tartlets. Hint: you won't have to worry about packing utensils! For an even simpler sweet treat with no food prep required, try freezing yogurt tubes ahead of time to enjoy at the end of your meal!

-Simple sips - When enjoying the outdoors, it's important to stay hydrated. To make things easy, have everyone pack their own reusable water bottle filled with water. Have a container with sliced strawberries or sliced citrus available to create an infused beverage. Letting people create their own infused drinks is an easy, but fun, way to keep everyone sipping while picnicking! For the kids, consider packing shelf stable milk boxes. They are delicious when chilled, but do not require refrigeration. Not to mention they pack a ton of nutrition to help kids refuel after playing hard at the park!

**Kale and White Bean Panzanella

4 servings

This hearty main-dish salad features kale, tomato, white beans, bread cubes and bacon tossed with balsamic vinaigrette and topped with mozzarella cheese. It can easily pack in jars for picnics.

2 C. thinly sliced kale

3⁄4 C. tomato, chopped

1 (15.5-oz.) can Great Northern Beans, drained and rinsed

3 strips center-cut bacon, cooked and coarsely chopped

3 Tbsp. olive oil

2 Tbsp. lemon juice (about 1 lemon)

1 Tbsp. balsamic vinegar

1⁄4-1⁄2 tsp. crushed red pepper flakes

1⁄4 tsp. paprika

3 C. stale whole wheat bread cubes

1 C. fresh mozzarella cheese, cubed

**Caramel Tarts

Impress your guests with homemade mini tarts filled with thick, creamy caramel and topped with store bought whipped cream.

1⁄2 C. butter, softened

1 1⁄4 C. sugar divided

7 egg yolks, divided

Zest of half lemon

1 C. flour

2 C. LACTAID? or whole milk

2 tsp. cornstarch

Can of commercial whipped cream topping

**Tart Shells:

Preheat oven to 350 degrees. Spray 16 mini tart pans with cooking spray. Set aside.

Cream butter and 1/2 cup sugar together until light in color using an electric mixer or food processor. Add 1 egg yolk and lemon zest, mixing until well blended. Add flour and mix just until dough begins to form. Stop mixer, remove dough and shape into a disc. Cover with plastic wrap and refrigerate 25 to 30 minutes.

Divide dough into 16 equal pieces and press into a round on a floured surface. Press rounds into mini tart pans. Bake 10 to 12 minutes or until golden brown. Remove from oven and cool 20 minutes before filling with caramel.

Caramel Filling:

Cook 1/4 cup sugar in a small sauce pan over medium heat until it caramelizes and begins to turn golden brown. Remove from heat. Slowly add milk. Return to low heat and stir until the sugar has dissolved into the milk, about 5 to 8 minutes. Set aside.

In a medium bowl, whisk cornstarch and 1/2 cup sugar together. Add remaining 6 egg yolks. Mix until well blended. While whisking, slowly pour half of the warm milk into the cornstarch mixture. Blend well and return to saucepan. Cook caramel filling over medium low heat while stirring constantly until mixture thickens, about6 to 8 minutes.

Pour caramel into tart shells. Chill in refrigerator 2 to 3 hours before serving. Top with whipped cream. (For picnic, place can of whipped cream in cooler for ease and top when ready to serve.)

**Marinated Carrots

Pack these little jewels of nutrition in small Mason jars with lids. They're pretty, as well as economical.

Slice and cook 2 pounds carrots; cool. Mix:

1 can tomato soup

1/2 C. vegetable oil

1 C. sugar

3/4 C. vinegar

1 tsp. dry mustard

1 Tbsp. Worcestershire sauce

Mix together sauce, add carrots. Refrigerate if possible overnight.

**Park Punch

12 to 15 servings

1/4 C. sugar

1/4 C. water

1 (6 oz.) can frozen lemonade concentrate

2 C. grape juice

1 1/4 quart cold water

1/4 C. lemon juice

Heat sugar and water over low heat, stirring constantly until sugar is dissolved. Combine the sugar syrup with concentrate lemonade, grape juice, lemon juice and water. Chill in the refrigerator. Serve over ice cubes.