Veggie Chopped Salad
This is different than the usual lettuce salad and so good! The peanuts add a surprisingly wonderful crunch.
Dovetailing Tip: When cooking the bacon for today’s Salad, dice and cook 1 package, (about 12-14 slices) to use throughout the week: to top the Perfect Potato soup for Meal 2, and to top the Meal 4, Layered Salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 cups | finely chopped fresh broccoli |
| 3 cups | finely chopped cauliflower |
| 3 cups | finely chopped celery |
| 2 cups | frozen peas (about 8 ounces), thawed |
| 6 | bacon strips, cooked and crumbled |
| 1 1/3 cups | mayonnaise |
| 1/4 cup | sugar, to taste |
| 2 tablespoons | grated Parmesan cheese |
| 1 tablespoon | cider vinegar |
| 1/4 teaspoon | salt |
| 3/4 cup | salted peanuts |
Directions:
Directions
In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers. Yield: 12 servings (3/4 cup each).
Originally published as Veggie Chopped Salad in Taste of Home February/March 2015, p36
Nutritional Facts 3/4 cup equals 308 calories, 26 g fat (4 g saturated fat), 14 mg cholesterol, 357 mg sodium, 12 g carbohydrate, 3 g fiber, 7 g protein.
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Source: tasteofhome.com
