Raw Vegetable Salad recipe

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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

Nutrition Info

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
servingSize: -
sodium: 373.5 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.

  3. 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.

Recipe Yield

18 servings

Recipe Note

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

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