Best Picnic Vegetable Salad Recipes

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.

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

FAMILY PICNIC SALAD

Family Picnic Salad image

The bountiful potluck at our annual family reunion includes favorites such as this salad. You can substitute Italian dressing or another type to give this dish a twist.-Barb Hausey, Independence, Missouri

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 large zucchini, chopped
1 medium cucumber, chopped
1 large tomato, chopped
1 large green pepper, chopped
1 medium red onion, chopped
6 green onions, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1 cup Catalina salad dressing
1-1/2 cups shredded cheddar cheese
1-1/2 cups corn chips