Raw Veggie Picnic Salad

4.8
(75)

Raw vegetable salad great for transporting and keeping cold!

2
2
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 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

Directions

  1. Place bacon in a skillet over medium high-heat, and cook until evenly brown. Drain, crumble and set aside.

  2. 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 (per serving)

359 Calories
27g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 359
% Daily Value *
Total Fat 27g 35%
Saturated Fat 5g 23%
Cholesterol 17mg 6%
Sodium 536mg 23%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 12%
Total Sugars 19g
Protein 6g
Vitamin C 36mg 179%
Calcium 67mg 5%
Iron 1mg 6%
Potassium 287mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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