Raw Vegetable Salad
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Lots of variety and crunch in this tasty salad. Spanish peanuts, crumbled bacon, and dried cranberries mingle with fresh broccoli, cauliflower, and celery. The whole shebang is tossed with a mayonnaise, vinegar and oil dressing with a hint of sugar and grated onion.
| Prep Time: | 15m |
| Cook Time: | 15m |
| Ready in: | 30m |
| Yield: | 18 to 20 servings |
| Ingredients | |
| 6 slices bacon 3 cups chopped broccoli 3 cups cauliflower, chopped 3 cups chopped celery 1 (10 ounce) package frozen green peas, thawed 1 cup sweetened-dried cranberries 1 cup raw Spanish peanuts 1/4 cup white sugar 1 teaspoon salt 1 tablespoon white wine vinegar 2 tablespoons grated onion 1/4 cup Parmesan cheese 1 1/2 cups mayonnaise | |
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the broccoli, cauliflower, celery, peas and cranberries.
- Wisk together the sugar, salt, vinegar, grated onion, cheese and mayonnaise. Pour dressing over the salad; add nuts and bacon and toss well.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 878 cal | Total Fat: | 73.6 g | Cholesterol: | 55 mg | |||
| Sodium: | 1120 mg | Carbohydrates: | 44.4 g | Fiber: | 9.2 g | |||
| Protein: | 16.4 g | |||||||
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