Al fresco dining doesn’t have to be difficult. Just gather a few supplies, whip up a favorite recipe or two and ask for a hand in heading outside. Take these tips into account to help ensure your backyard dining goes off without a hitch.

Create a Cozy Spot

Dinner in the backyard means convenience and the comfort of your own patio furniture, but you can always enhance the experience with an umbrella to add a touch of shade or a small fan on those still, steamy evenings. If a busy day means a later dinner, hanging strings of soft lighting can help illuminate the table.

Make It Fresh

Salad season means fresh ingredients from lettuce and veggies to favorite toppings and beyond. Add a crisp bite to your next al fresco occasion with this Southwest Ranch Taco Salad featuring Newman’s Own’s Southwest Ranch Dressing. The dressing is creamy and smoky with a kick of spice and features no artificial flavors, no colors from artificial sources and no MSG, making it a perfect companion for salads and dips. In fact, you can enjoy this seasonal salad even more knowing that 100% of profits from the sale of the dressing goes toward helping nourish and transform the lives of children facing adversity.

Don’t Forget the Essentials

No outdoor meal is complete without a few must-have utensils. Avoid trips back and forth from the house by writing a list of everything you need so you don’t head to the deck without forks to share a salad or napkins to help clean up the mess. Bring the basics like plates, cups, utensils, napkins and a cloth to rest food on. Don’t leave behind serving spoons, trash bags and other convenience items that make al fresco dining a breeze.

Serve a Perfect Salad Partner

While a hearty salad alone is enough for a filling al fresco meal, you can take your backyard dining to the next level with the perfect partner for satisfying salads: crudités. Arranged neatly on a platter or board, a seasonal variety of sliced or whole raw vegetables such as snap peas, celery, carrots, cucumbers, cherry tomatoes, mini bell peppers, broccoli and more can make for a perfect accompaniment to nearly any outdoor meal. Serve with a dip or two, such as Newman’s Own’s Southwest Ranch Dressing, to complete your al fresco appetizer.

Southwest Ranch Taco Salad

Total time:

25 minutes

1/2     head romaine lettuce

1         pint cherry tomatoes

2         small avocados

1         tablespoon extra-virgin olive oil

1         pound ground beef (80/20 ground chuck)

2         teaspoons Newman’s Own Mild Taco Seasoning

1/4     cup water

1         can (15 1/2 ounces) black beans

1 1/2  cups canned corn

1         cup shredded sharp cheddar cheese

2         tablespoons chopped fresh cilantro, plus additional for serving (optional), divided

1         cup Newman’s Own Southwest Ranch Dressing

6         ounces tortilla chips

Coarsely chop lettuce, halve cherry tomatoes and pit, peel and slice avocados. Set aside.

In large frying pan over medium-high heat, heat olive oil. Brown ground beef, stirring occasionally, 4-5 minutes. Add taco seasoning and water; cook according to package directions, 5-8 minutes, or until meat is thoroughly cooked. Drain and rinse black beans. Set aside.

Divide lettuce among serving bowls or plates. Top with ground beef, tomatoes, avocados, black beans, corn, cheese and 2 tablespoons cilantro. Tuck in tortilla chips.

Drizzle with southwest ranch dressing and sprinkle with additional cilantro, if desired.