Veggie Chopped Salad

By srumbel

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. —Madeline Etzkorn, Burien, Washington
from tasteofhome.com

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
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• 3/4 cup salted peanuts

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1. 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).

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.