Broccoli & Cranberry Salad

By ngaldi

Ingredients

• 8 slices bacon
• 3 cups chopped broccoli
• 3 cups chopped cauliflower
• 3 cups sliced celery
• 3 cups diced jicama
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen peas, thawed
• 1 cup dry roasted peanuts, chopped
• 1 cup dried sweetened cranberries
• Dressing
• 1 1/2 cups mayonnaise
• 1/2 - 3/4 cup freshly shredded parmesan cheese
• 1 tablespoon white wine vinegar
• 2 tablespoons grated onion
• 2 tablespoons snipped chives
• 1/4 cup sugar
• dash Tabasco
• freshly ground black pepper

Preparation

Step 1

Dice and cook the bacon until crisp. Drain and cool and set aside.

In a large bowl, mix together the broccoli, cauliflower, celery, jicama, red bell pepper, and peas. Toss to combine.

Combine the dressing ingredients and pour over the broccoli/cauliflower mixture. Cover and refrigerate for at least one hour. Before serving, toss the mixture with the cranberries and bacon, Serve peanuts alongside the sale to garnish the individual servings.