Raw Vegetable Salad

Raw Vegetable Salad
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    25 mins
  • SERVING
    18 People
  • VIEWS
    346

A vibrant and texturally delightful salad featuring crisp raw vegetables, enhanced with the smoky crunch of bacon and the savory depth of peanuts. This salad is a symphony of flavors and textures, perfect as a side dish or a light lunch.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    14 mg
  • Fiber
    3 g
  • Protein
    6 g
  • Saturated Fat
    4 g
  • Sodium
    374 mg
  • Sugar
    10 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 8 mins Prepare the Bacon: In a large skillet, lay the bacon slices flat. Cook over medium heat until crispy and golden brown, about 8-12 minutes, turning occasionally to ensure even cooking. (8-12 mins)

Image Step 02
02 Step

Recipe View 5 mins Drain and Crumble: Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Once cooled slightly, crumble the bacon into small, delicious pieces. (5 mins)

Image Step 03
03 Step

Recipe View 3 mins Combine Vegetables: In a large bowl, combine the chopped broccoli, cauliflower, celery, thawed green peas, and dried cranberries. (3 mins)

Image Step 04
04 Step

Recipe View 2 mins Whisk Dressing: In a separate medium-sized bowl, whisk together the mayonnaise, Parmesan cheese, sugar, grated onion, white wine vinegar, and salt until well combined and smooth. (2 mins)

Image Step 05
05 Step

Recipe View 2 mins Dress the Salad: Pour the dressing over the vegetable mixture in the large bowl. Gently toss to ensure all the vegetables are evenly coated with the dressing. (2 mins)

Image Step 06
06 Step

Recipe View 1 mins Add Crunch: Add the crumbled bacon and roasted peanuts to the salad. Gently toss again to distribute the bacon and peanuts throughout the salad. (1 min)

Image Step 07
07 Step

Recipe View 30 mins Chill and Serve: For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. (30 mins)

For a tangier dressing, add an extra teaspoon of white wine vinegar or a squeeze of fresh lemon juice.
If you don't have Spanish peanuts, dry roasted peanuts or even walnuts work well as a substitute.
To reduce the sugar content, you can use a sugar substitute or reduce the amount of sugar used in the dressing.
For a vegetarian version, simply omit the bacon.
This salad is best served cold. It can be stored in the refrigerator for up to 3 days.

Kobe Kirlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 115 Ratings)
Total Reviews: (4)
  • Cassidy Ritchie

    I've been making this salad for years and it's always a crowd-pleaser. It's so easy to customize with different vegetables too.

  • Ottis Witting

    This salad was a hit at our potluck! Everyone loved the combination of flavors and textures.

  • Melody Mertz

    I made this for a BBQ and it was gone in minutes! The bacon and peanuts really make it special.

  • Naomie Conn

    The dressing is perfectly balanced. Not too sweet, not too tangy - just right!

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