Best 2 Picnic Vegetable Salad Recipes

Picnic vegetable salad is a refreshing and flavorful dish that is perfect for a summer picnic or potluck. It is made with a variety of fresh vegetables, such as tomatoes, cucumbers, onions, and bell peppers, that are tossed in a light and tangy dressing. This salad is easy to make and can be customized to your own taste preferences. Whether you like your salad with a sweet or a savory dressing, or you want to add some extra crunch with nuts or seeds, there is a picnic vegetable salad recipe out there for everyone.

Here are our top 2 tried and tested recipes!

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

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

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

Picnic Vegetable Salad image

"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

Ingredients

3 cups fresh broccoli florets
3 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
2 medium cucumbers, cut into chunks
1 each medium green, sweet yellow and red pepper, cut into chunks
6 green onions, thinly sliced
1 can (6 ounces) pitted ripe olives, drained and halved
1 bottle (16 ounces) Greek vinaigrette
1 cup (4 ounces) crumbled feta cheese

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.

Tips:

Choose fresh, seasonal vegetables: This will ensure that your salad is packed with flavor and nutrients.
Cut the vegetables into uniform pieces: This will help them cook evenly and make the salad more visually appealing.
Don't overcook the vegetables: You want them to be tender-crisp, not mushy.
Use a variety of colors and textures: This will make your salad more interesting and appealing.
Don't be afraid to experiment with different dressings: There are endless possibilities, so find one that you love.
Make sure your salad is well-chilled before serving: This will help the flavors to meld and make the salad more refreshing.

Conclusion:

Picnic vegetable salad is a delicious, healthy, and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and refreshing meal, give picnic vegetable salad a try.