- 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
- 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.
- Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
- 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
recipepes.com
raw vegetable salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
