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Veggie Chopped Salad

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings

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

Directions

  • In a large bowl, combine the first 5 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.

Test Kitchen Tips
  • Don't throw away those tasty broccoli stems. Just peel the outside layer with a veggie peeler, then chop and enjoy.
  • Lighten up by using reduced-fat mayo and adding 3 more cups of any chopped vegetables you'd like.
  • This salad is easily customizable. Add some shaved Brussels sprouts, or swap sunflower seeds for the peanuts. Try adding raisins or dried cranberries.
  • Nutrition Facts
    3/4 cup: 308 calories, 26g fat (4g saturated fat), 14mg cholesterol, 357mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 7g protein.