Veggie Chopped Salad Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 2 tablespoons grated parmesan cheese
- 1/4 cup sugar
- 1 tablespoon cider vinegar
- 6 bacon strips cooked and crumbled
- 3/4 cup salted peanuts
- 3 cups finely chopped fresh broccoli
- 1-1/3 cups mayonnaise
- 3 cups finely chopped cauliflower
- 3 cups finely chopped celery
- 2 cups frozen peas (about 8 ounces) thawed
- Carbohydrate 2.87732356819213 g
- Cholesterol 0.458333333529886 mg
- Fat 7.07661097602509 g
- Fiber 1.50994718047524 g
- Protein 3.95028307898719 g
- Saturated Fat 1.05527193805389 g
- Serving Size 1 1 serving (38g)
- Sodium 1189.2238586588 mg
- Sugar 1.36737638771689 g
- Trans Fat 0.351089347600052 g
- Calories 85 calories
Directions 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). Originally published as Veggie Chopped Salad in Taste of Home February/March 2015, p36 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. Print Add to Recipe Box Email a Friend
