- 6 slices bacon
- 4 cups broccoli florets
- 1 cup chopped celery
- 1 (10 ounce) package frozen green peas, thawed
- 1 cup sweetened dried cranberries
- 1/2 cup chopped green onions
- 1 cup seedless green grapes
- 1 cup seedless red grapes
- 1/2 cup slivered almonds
- 1/4 cup white sugar
- 1 teaspoon salt
- 1/4 cup white wine vinegar
- 2 tablespoons grated onion
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups mayonnaise
- 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.
03/28/2017
recipepes.com
raw veggie picnic salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
