Raw Vegetable Salad

Raw Vegetable Salad

Pamela Brown 0

"This is a flavorful and crunchy vegetable salad tossed with peanuts and bacon bits."

Ingredients 25 m {{adjustedServings}} servings 283 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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  1. 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.
  2. Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.
  3. 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.
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Reviews 56

  1. 75 Ratings


This was such a hit at a recent party that not only did I have to give out the recipe to people who had tasted it at the party, but got a call for the recipe from someone who wasn't there but heard about it the next day. I used sliced almonds instead of peanuts and cut the sugar in the dressing in half. If you make it ahead, add the cranberries when you dress the salad and add the bacon and nuts, or they will stain the other veggies. Fabulous recipe!


Wow!! I brought this salad to a family barbecue and they absolutely devoured it! The bowl was empty in minutes and I doubled the recipe. Our family loves salads and we make a lot of different ones but this was by far one of, if not the best. I must admit I was a bit skeptical when I read the ingredients wondering how this salad was going to go together, but desperate to try something new, and I'm so glad I did. A definate keeper!


YUM!! This is so good. I did substitue dried cherries for the cranberries, and almonds for the peanuts, but followed the rest. So good. Thanks Pamela for a new potluck dish.