I used to comb through church cookbooks and the internet for new recipes to try. Somewhere in my search, I came across this gem and am sure glad I tried it. I have brought this dish to so many parties and there is never any leftovers. It is so darn tasty, even kids that hate vegetables love this salad. I prepare the dressing the night before, as you don’t pour the dressing over the veggies until just before you’re ready to serve.

Raw Vegetable Salad

Recipe by Diane BeckerCourse: Salads, Side Dishes

Servings

servings

Ingredients

6 slices bacon
3 cups broccoli, chopped
3 cups cauliflower, chopped
3 cups celery, chopped
10 oz. pkg. frozen green peas, thawed
1 cup sweetened, dried cranberries
1 cup peanuts (no skins…freeze dried works well)
Dressing
¼ cup sugar
1 teaspoon salt
1 Tablespoon white wine vinegar
2 Tablespoon grated onion
¼ cup Parmesan cheese
1 ½ cups mayonnaise

Directions

Cook bacon until crisp. Drain, crumble and set aside.
In a large bowl combine the chopped broccoli, cauliflower, celery, peas and cranberries.
In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, cheese and mayonnaise. Pour into a container with a tight fitting lid and refrigerate .
Shortly before serving, pour the dressing over the salad.
Add the peanuts and bacon.
Toss well and serve.