Recipes Salad Vegetable Salad Recipes Raw Vegetable Salad 4.8 (112) 89 Reviews 7 Photos This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits. Recipe by Pamela Brown Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 7 7 7 7 Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 18 Yield: 18 servings Jump to Nutrition Facts Ingredients 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 ½ cups mayonnaise ¼ cup Parmesan cheese ¼ cup white sugar 2 tablespoons grated onion 1 tablespoon white wine vinegar 1 teaspoon salt 1 cup Spanish peanuts Directions 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. I Made It Print Nutrition Facts (per serving) 283 Calories 23g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 283 % Daily Value * Total Fat 23g 30% Saturated Fat 4g 22% Cholesterol 14mg 5% Sodium 374mg 16% Total Carbohydrate 15g 5% Dietary Fiber 3g 10% Total Sugars 10g Protein 6g Vitamin C 24mg 122% Calcium 45mg 3% Iron 1mg 5% Potassium 260mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved