Raw Veggie and Bacon Salad

    Raw Veggie and Bacon Salad

    8saves
    30min


    80 people made this

    This raw salad is packed with fruit and vegetables and has a little crispy bacon for added zing. Perfect for picnics.

    Ingredients
    Serves: 12 

    • 6 rashers bacon
    • 350g broccoli florets
    • 2 stalks celery, chopped
    • 315g frozen garden peas, thawed
    • 125g dried cranberries
    • 3 spring onions, sliced
    • 155g seedless green grapes
    • 155g seedless red grapes
    • 90g flaked almonds
    • 4 tablespoons caster sugar
    • 1 teaspoon salt
    • 4 tablespoons white wine vinegar
    • 2 tablespoons finely chopped onion
    • 4 tablespoons grated parmesan cheese
    • 1 1/2 cups mayonnaise

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Grill bacon until cooked and then chop and set aside.
    2. In a large bowl, toss together the bacon, broccoli, celery, peas, cranberries, spring onions, grapes and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, onion, parmesan cheese and mayonnaise. Pour dressing over the salad. Gently toss to coat.

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    Reviews (5)

    by
    0

    Altered ingredient amounts. 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! - 29 Sep 2008

    by
    0

    I had to prepare a salad for a barbecue 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 barbecue did, in fact, rave about this salad and inquire as to who made it. Yes, it really is that good. - 29 Sep 2008

    by
    0

    YUM!!! Suggested a friend make this for a picnic. The entire batch was gobbled up! Instead of using the both types of onions, she only used the green onions. I am going to try a lighter version using lowfat or fatfree mayo, Splenda instead of Sugar, and turkey bacon. I will post with the results. - 29 Sep 2008

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