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Veggie Chopped Salad

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Madeline Etzkorn, Burien, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 11, 2023

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


Test Kitchen Tips
  • Don't throw away those tasty broccoli stems. Just peel the outside layer with a veggie peeler, then chop and enjoy.
  • Lighten up by using reduced-fat mayo and adding 3 more cups of any chopped vegetables you'd like.
  • This salad is easily customizable. Add some shaved Brussels sprouts, or swap sunflower seeds for the peanuts. Try adding raisins or dried cranberries.

    • Watch How to Make Veggie Chopped Salad

    Test Kitchen Approved

    Veggie Chopped Salad

    0 | 0 Reviews Add your review
    Yield: 12 servings
    Prep: 25 min
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    Ingredients

    • 3 cups finely chopped fresh broccoli
    • 3 cups finely chopped cauliflower
    • 3 cups finely chopped celery
    • 2 cups frozen peas (about 8 ounces), thawed
    • 6 bacon strips, cooked and crumbled
    • 1-1/3 cups mayonnaise
    • 1/4 cup sugar
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon cider vinegar
    • 1/4 teaspoon salt
    • 3/4 cup salted peanuts
    Text Ingredients

    Directions

    1. In a large bowl, combine the first 5 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.

    Nutrition Facts

    3/4 cup: 308 calories, 26g fat (4g saturated fat), 14mg cholesterol, 357mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 7g protein.
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