raw vegetable salad

raw vegetable salad
  • 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 1/2 cups mayonnaise
  • 1/4 cup Parmesan cheese
  • 1/4 cup white sugar
  • 2 tablespoons grated onion
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 cup Spanish peanuts


  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.

03/14/2017
raw vegetable salad, recipe PT15M PT1H 5 455 calories

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