Raw Veggie Picnic Salad Recipes

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RAW VEGGIE PICNIC SALAD



Raw Veggie Picnic Salad image

Raw vegetable salad great for transporting and keeping cold!

Provided by BAGLEYGERRISH

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 15

6 slices bacon
4 cups broccoli florets
1 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries
½ cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
½ cup slivered almonds
¼ cup white sugar
1 teaspoon salt
¼ cup white wine vinegar
2 tablespoons grated onion
¼ cup grated Parmesan cheese
1 ½ cups mayonnaise

Steps:

  • Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside.
  • In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

Nutrition Facts : Calories 359 calories, Carbohydrate 25.2 g, Cholesterol 17.4 mg, Fat 27 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 535.7 mg, Sugar 19.1 g

MARINATED VEGETABLES



Marinated Vegetables image

My Mom's Marinated Vegetables were a summer cookout staple when I was growing up. These colorful crunchy fresh vegetables marinated in sweet dressing, are the perfect pot luck or picnic side dish!

Provided by Michaela Kenkel

Categories     Vegetable/Salad

Time P1DT10m8S

Number Of Ingredients 11

1 small head of cauliflower, cut into bite sized pieces (about 4 cups)
5 carrots, sliced (about 2 cups)
5-6 Stalks of celery, sliced (about 2 cups)
1 small sweet onion, chopped (about 1 cup)
1 sweet bell pepper, diced (about 1 cup)
cherry or grape tomatoes, to taste (about 2-3 cups/1 pint)
Black olives, whole or sliced, your choice, optional (6 ounce can)
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup ketchup
1/4 cup white vinegar

Steps:

  • Chop veggies into bite sizes pieces place in an airtight container.
  • Whisk dressing together, pour over veggies, cover and refrigerate overnight, or for a full day even.
  • Serve chilled.

Nutrition Facts : Calories 117 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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