Raw Vegetable Salad
Description
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.
Ingredients
•
6 slices bacon
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3 cups chopped broccoli
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3 cups chopped cauliflower
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3 cups chopped celery
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1 (10 ounce) package frozen green peas, thawed
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1 cup sweetened dried cranberries (such as Craisins®)
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1 1/2 cups mayonnaise
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1/4 cup Parmesan cheese
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1/4 cup white sugar
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2 tablespoons grated onion
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1 tablespoon white wine vinegar
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1 teaspoon salt
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1 cup Spanish peanuts
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.