Raw Vegetable Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 283 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup white sugar
• 1 ½ cups mayonnaise
• 6 slices bacon
• ¼ cup Parmesan cheese
• 1 (10 ounce) package frozen green peas, thawed
• 3 cups chopped broccoli
• 1 tablespoon white wine vinegar
• 2 tablespoons grated onion
• 3 cups chopped cauliflower
• 3 cups chopped celery
• 1 cup sweetened dried cranberries (such as Craisins®)
• 1 cup Spanish peanuts

Recipe Instructions

Step 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.

Step 2

Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.

Step 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.