READY IN 30 mins

Raw Veggie Picnic Salad

Read Reviews (55)

"Raw vegetable salad great for transporting and keeping cold!" — BAGLEYGERRISH

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 20, 2008

I had to prepare a salad for a cookout and wanted to find a recipe for something other than the typical pasta or potato. I saw the star rating and read the reviews for this salad and immediately my pessimistic side thought no salad made with a combo of these odd ingredients could ever be that good. So I made the salad, partly in a effort to counter those who have continued to hail it's excellence. My first complaint was the estimated prep time of 20 minutes. It took me quite a bit longer than that, but I can be easily distracted and perhaps I use a slower cutting/chopping technique. But in the end, I was forced to accept defeat, for everyone at the cookout did, in fact, rave about this salad and inquire as to who made it. Yes, it really is that good.

—NLCHIPMAN

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Most Helpful Critical Review

Aug 09, 2010

I didn't love this recipe. Brought it to a neighborhood party and it wasn't that popular. For all the work and expense of ingredients, I'd do a more simple version next time. Ended up throwing some out. I do usually like the more traditional version of this salad so was suprised I didn't love it.

—Ashley

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68 Ratings

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Jan 14, 2009

This is a very nice salad. I almost gave it 5 stars, but didn't since I had to make so many changes to the original...and I think the changes really made it much better. The changes I made are as follows: (1) lightly steam the broccoli, (2) omit the dried cranberries...preference only, (3) omit the green grapes and double the red grapes, (4) slice the red grapes in half, (5) reduce the sugar to 2 Tablespoons, (6) reduce the wine vinegar to 2-3 Tablespoons, (7) reduce the mayo to 1/2 cup, and (8) add 1/2 cup of regular sour cream. Everyone really likes this salad...even my 4 year old gobbled it up! Thanks.

—Shae's Mama

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Jul 10, 2008

Now here is a beautiful salad that will keep its shape when traveling to an event. It was easy to prepare. I, too, quickly steamed the broccoli and the peas but kept them still basically raw. The steam also helps to bring their color out. I used reg grapes only since that is what I had. I thought the recipe could have used more almonds so I just kept adding till it seemed more consistent throughout. The almonds I found in the store were roasted slivered almonds. They were very tasty and added a nice dimension to the rawness of the rest. I cut way back on the amount of dressing the recipe called for. It would have been drowning in mayo if I hadn't reduced it back by at least half. I think just getting it coated lightly was enough. One note: I decided to make the bacon but didn't put it on the salad but instead in a bowl on the side. That way vegetarians could still eat it - where if anyone wanted the meat they could sprinkle it on. It went over well at the party. I will make it again.

—Corlett5151

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Dec 09, 2007

Very good recipe! I used sunflower seeds in place of almonds and all red grapes instead of red and green, let chill for a couple hours. Tasted great!

—Mimi B.

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Sep 16, 2007

I have tried a few other broccoli-like salads here and this is the best one by far! I didn't use the grated onion in the dressing and I also didn't use all of the dressing on the veggies. It was way rich and about half of the dressing was quite enough. I used 2 cups of red grapes instead of red and green and I ran out of sugar so I used splenda instead and I couldn't even tell the difference. Make this recipe and everyone will be sure to love it! YUM!

—Ashley

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Sep 14, 2006

I tried this recipe which was emailed to me. It was fantastic! I've shared it with several friends. I used light mayo and it was just fine. I also did a "quick steam" with the broccoli and peas. It was delicious. I will definately take this to any gatherings!

—kimann26

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Sep 01, 2006

I halved this recipe and brought it to a friend's house for dinner for four. It all got eaten up! Everyone, including myself, loved it. I used light mayo to reduce the fat. I also mixed up the dressing and the salad ingredients ( in seperate bowls) the night before and that worked out fine. Thanks!

—VALANCY

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Nutrition

Calories
359 kcal
18%

Carbohydrates
25.2 g
8%

Cholesterol
17 mg
6%

Fat
27 g
42%

Fiber
3.3 g
13%

Protein
6.1 g
12%

Sodium
536 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raw Veggie Picnic Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 359
Calories from Fat: 243

% Daily Value *
Total Fat 27g 42 %
Saturated Fat 4.5g 23 %
Cholesterol 17mg 6 %
Sodium 536mg 21 %
** Potassium 287mg 8 %
Total Carbohydrates 25.2g 8 %
Dietary Fiber 3.3g 13 %
Protein 6.1g 12 %
Sugars 19.1g
Vitamin A 17 %
** Vitamin C 60 %
Calcium 8 %
Iron 11 %
** Thiamin 15 %
** Niacin 18 %
** Vitamin B6 19 %
** Magnesium 12 %
** Folate 24 %

* 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.