3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas, thawed
6 bacon strips, cooked and crumbled
1 1/3 cups olive oil mayonnaise
1/4 cup granular Splenda or Stevia
2 tbsp grated Parmesan cheese
1 tbsp cider vinegar
1/4 tsp salt, optional - I omit
3/4 cup unsalted peanuts
In a large bowl, combine the first 5 ingredients.
In a small bowl, mix together the mayonnaise, sweetener, cheese, vinegar and salt, if using, until well blended. Add to the salad mixture, toss to coat. Just before serving, stir in the peanuts.
Yield: 12 servings
I got the initial idea for this salad from a 10-year-old magazine.
I redid it to be diabetic friendly.
