For St. Patrick’s Day, my mum makes this every year. Both steak sandwiches and corned beef and cabbage go nicely with it.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- 6 slices bacon
- 3 cups chopped broccoli
- 3 cups chopped cauliflower
- 3 cups chopped celery
- 1 (10 ounce) package frozen green peas, thawed
- 1 cup sweetened dried cranberries (such as Craisins®)
- 1 ½ cups mayonnaise
- ¼ cup Parmesan cheese
- ¼ cup white sugar
- 2 tablespoons grated onion
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 cup Spanish peanuts
Instructions
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.
- Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
- Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 374 mg |
| Sugars | 10 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I Love this easy and delicious veggie salad! I substitute peanuts for sunflower seeds and added chunky pineapple in the sauce which made it sweet!
Big hit at the family picnic! I used roasted almond slivers because I had them. I like that it’s a little different and a great recipe for potluck.
It is a great salad with or without substitutions. My favorite is with red pepper and shredded carrots instead of celery and either sunflower seeds or toasted sliced almonds instead of peanuts.
My husband and I loved it! Will definitely make again. The peanuts were surprisingly fine in this. I would probably prefer almonds though. I made it without the bacon because my son is a vegetarian and it was still good. I felt like it was a little soupy, so next time I’ll put less mayo in it .
Labor intensive but worth the effort. It’s a holiday staple in our house!
I couldn’t envision in my mind if a veggie salad would be a good or acceptable side dish at my family gathering of carnivores. But I wanted something different and chose this recipe as my side dish. EVERYBODY raved about it! It was absolutely delicious! Now it’s a requested dish at all our events! Thank you!!
I think I’ve rated this before. It’s excellent, and I wouldn’t change a thing, but I noticed this – and several other recipes – seem to have some weird phrases or ingredients added which were not there before, for example, “1½ cups Salad dressing, mayonnaise, soybean oil, with salt,” is listed as one ingredient. Previously, that just read, “1 1/2 cups mayonnaise,” I believe. I hope this doesn’t prevent someone from making this recipe.
Made this for a group of friends and it was a hit. One friend who is not a real vegetable lover, was surprised how good it was, so that was a real compliment. I substituted sliced almonds for the peanuts and since I made it the day before the luncheon I added the almonds, bacon and cranberries right before serving.
It was very good. Substituted mild cheddar for pharmacy and cheese and forgot to put in the cranberries.
Great, refreshing salad. Easy to make. ??
I make this recipe in small batches every few weeks. I’ve passed the recipe on to a couple people. I really haven’t adapted it – unusual for me. It satisfies the want for savory, sweet, salty, and crunchy. YUM!
This is excellent as many have already shared. I have made this twice, both times I changed the dressing a bit to reduce the mayo and sugar, plus use what I had on hand. I use 3/4 c Mayo, 1/2 t salt, 1 T honey
I have made this recipe for family events and it is always a hit! Any leftovers will keep in a fridge for a few days. I like to slightly steam the broccoli just until it’s bright green but still crunchy. I think it makes it a little easier to chew in a salad. I also like to add cut grapes. I will continue to make this recipe
Much requested.
This was very yummy. I only reduced the sugar as others mentioned and added some carrots. For the mayo I used half regular and half low fat. This will become a regular. 1/3 of the recipe was good for my husband and me.
This was very good! I love a sweet mayo dressing. The addition of Parmesan cheese added a richness to the dressing. I followed the recipe exactly. Although, I think I will omit the Spanish peanuts next time. I think the flavors in this recipe are great on their own, without the peanuts. Besides, the peanuts were soft the following day…ew.
Really tasty!! Guests at a recent party almost licked the bowl clean! Lots of chopping but, worth it. Will definitely make again!
I slightly adjusted the recipe by omitting the bacon and cheese. Then I substituted the peanuts for almonds. Everyone loved the salad and the multiple colouring made it so inviting. Like previous posters have said, I only added the cranberries as I served ditto the dressing as I didn’t want a soggy salad. A friend of mine said to blanch the broccoli which I may do next time. A truly lovely salad that once you’ve made it you’ll have the confidence to adjust to your own taste. For example try dicing the onion very finely instead of grating etc.
We made this following the recipe precisely, and it was delicious. However, we made it for six people, so cut the recipe to 1/3 of the “serves 18” suggestion, and there really wasn’t enough. Had to double what we had prepared. Thank goodness we had the extra vegetables. Really, think of it: if you add up the number of cups of ingredients, each of the potential 18 servings would be little more than a half-cup. Maybe at a pot-luck meal that would be fine, but for a dinner, no.
I used pistachios instead of sedans seeds. Excellent. My husband who doesn’t care veggies asked if it could be our new summer time salad on a regular basis.
This was a yummy salad!