Best 2 Raw Veggie Picnic Salad Recipes

**Discover a Symphony of Flavors with Our Raw Veggie Picnic Salad Recipes**

As the sun-drenched days of summer beckon, it's time to embrace the vibrant flavors of fresh, raw vegetables. Our raw veggie picnic salad recipes offer a delightful symphony of textures and tastes, perfect for outdoor gatherings, potlucks, or simply a healthy and refreshing meal. Embark on a culinary journey with a variety of salads, each showcasing the natural goodness of vegetables and featuring unique dressings that elevate the experience. From the tangy Citrusy Carrot Salad to the creamy Avocado Ranch Pasta Salad, these recipes cater to diverse palates and dietary preferences. Indulge in the crisp crunch of Carrot Raisin Salad, the savory delight of Mediterranean Chickpea Salad, and the earthy notes of Roasted Red Pepper and Feta Salad. Prepare to tantalize your taste buds and nourish your body with these vibrant and wholesome raw veggie picnic salads.

Let's cook with our recipes!

MARINATED VEGETABLES

Marinated Vegetables image

My Mom's Marinated Vegetables were a summer cookout staple when I was growing up. These colorful crunchy fresh vegetables marinated in sweet dressing, are the perfect pot luck or picnic side dish!

Provided by Michaela Kenkel

Categories Vegetable/Salad

Time P1DT10m8S

Number Of Ingredients 11

Ingredients

1 small head of cauliflower, cut into bite sized pieces (about 4 cups)
5 carrots, sliced (about 2 cups)
5-6 Stalks of celery, sliced (about 2 cups)
1 small sweet onion, chopped (about 1 cup)
1 sweet bell pepper, diced (about 1 cup)
cherry or grape tomatoes, to taste (about 2-3 cups/1 pint)
Black olives, whole or sliced, your choice, optional (6 ounce can)
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup ketchup
1/4 cup white vinegar

Steps:

Chop veggies into bite sizes pieces place in an airtight container.
Whisk dressing together, pour over veggies, cover and refrigerate overnight, or for a full day even.
Serve chilled.

Nutrition Facts : Calories 117 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

RAW VEGETABLE SALAD

Raw Vegetable Salad image

This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits.

Provided by Pamela Brown

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 18

Number Of Ingredients 13

Ingredients

6 slices bacon
3 cups chopped broccoli
3 cups chopped cauliflower
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened dried cranberries (such as Craisins®)
1 ½ cups mayonnaise
¼ cup Parmesan cheese
¼ cup white sugar
2 tablespoons grated onion
1 tablespoon white wine vinegar
1 teaspoon salt
1 cup Spanish peanuts

Steps:

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

Nutrition Facts : Calories 283 calories, Carbohydrate 15 g, Cholesterol 14.3 mg, Fat 23.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 373.5 mg, Sugar 10.1 g

Tips:

Choose fresh, crisp vegetables: The fresher the vegetables, the better the salad will taste. Look for vegetables that are brightly colored and free of blemishes.
Cut the vegetables into uniform pieces: This will help them cook evenly and make the salad more visually appealing.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful and nutritious the salad will be. Try to include a mix of different colors, textures, and flavors.
Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the flavor of the vegetables.
Serve the salad immediately: Raw vegetable salads are best served immediately after they are made. This will prevent the vegetables from wilting or becoming soggy.

Conclusion:

Raw vegetable picnic salads are a healthy, refreshing, and delicious way to enjoy the summer. They are packed with nutrients and antioxidants, and they are a great way to get your daily dose of fruits and vegetables. With a little planning and preparation, you can easily make a raw vegetable picnic salad that everyone will love.