Picnic Vegetable Salad Food
RAW VEGGIE PICNIC SALAD
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
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
PICNIC VEGETABLE SALAD
"I take this salad to my husband's company picnic and never have any leftovers-just a lot of requests for the recipe!" says Diana Porter of Pelion, South Carolina. "You can make it a day ahead for convenience...and adding diced chicken and cooked pasta turns it into an easy meal."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 18 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the broccoli, caulifloweretes, tomatoes, cucumbers, peppers, green onions and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 147 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 438mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
DIXIE'S CHOPPED VEGETABLE SALAD
This salad is a great recipe for picnics and gatherings. I add more of each vegetable if I need to feed a larger crowd. Be creative! Add whatever vegetables that you like.
Provided by Gail11
Categories Vegetable
Time 13h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Prepare an ice bath (a large bowl filled with ice water and ice cubes).
- Add green beans to boiling water.
- Blanch until tender, about 3-5 minutes.
- With a slotted spoon remove from water and immediately plunge into the ice bath.
- When beans are thoroughly cooled, drain and pat dry.
- Repeat the process with the carrots.
- Add all ingredients except cheese and dressing to a large bowl.
- Stir to combine.
- Add cheese.
- Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
- Chill, stirring occasionally, and add more dressing if needed.
- The vegetables will give off their juices also.
- Best if chilled overnight so that all of the flavors marry.
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