Sunday, December 9, 2007

Raw Vegetable Salad

Courtesy of

6 slices bacon
3 cups chopped broccoli
3 cups cauliflower, chopped
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened-dried cranberries
1 cup raw Spanish peanuts
1/4 cup white sugar
1 teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons grated onion
1/4 cup Parmesan cheese
1 1/2 cups mayonnaise

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the broccoli, cauliflower, celery, peas and cranberries. Wisk together the sugar, salt, vinegar, grated onion, cheese and mayonnaise. Pour dressing over the salad; add nuts and bacon and toss well.

I used Oscar Meyer bacon recipe pieces (directions on the back to tell you how many tablespoons equals 1 bacon slice) and skipped the celery...

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