Simple Way to Smoked Picnic Shoulder Temp

Raw Veggie Picnic Salad

9 pound smoked pork picnic shoulder, smoked but not cooked.

Recipe Summary Raw Veggie Picnic Salad

Raw vegetable salad great for transporting and keeping cold!

Ingredients | Smoked Picnic Shoulder Temp

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

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.

Info | Smoked Picnic Shoulder Temp

prep: 20 mins cook: 10 mins total: 30 mins Servings: 12 Yield: 12 servings

TAG : Raw Veggie Picnic Salad

Salad, Vegetable Salad Recipes,

Images of Smoked Picnic Shoulder Temp

Smoked Picnic Shoulder Temp : Your picnic ham has been smoked hams have been cured and then hung in a smokehouse, a building where the temperature is kept high by smoldering.