Veggie Chopped Salad Recipe

5 13 13
Veggie Chopped Salad Recipe
Veggie Chopped Salad Recipe photo by Taste of Home
Publisher Photo

Veggie Chopped Salad Recipe

Read Reviews
5 13 13
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 Jones Dairy Farm Dry-Aged 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

Directions

In a large bowl, combine the first five 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. Yield: 12 servings (3/4 cup each).

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.
  • Originally published as Veggie Chopped Salad in Taste of Home February/March 2015, p36

    Nutritional Facts

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

    • 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 Jones Dairy Farm Dry-Aged 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
    1. In a large bowl, combine the first five 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. Yield: 12 servings (3/4 cup each).

    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.
  • Originally published as Veggie Chopped Salad in Taste of Home February/March 2015, p36

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    Reviews forVeggie Chopped Salad

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    MY REVIEW
    Anne Bernadette User ID: 5097561 264961
    Reviewed Apr. 21, 2017

    "Thanks to Madeline for a most delectable salad. I served this at an Easter buffet luncheon and received nothing but raves. It was a simple salad to assemble and the combination of vegetables, bacon, and dressing was a winner. I upped my bacon strips to eight and added 1/3 cup of coarsely grated sharp cheddar cheese (for color mostly). Otherwise, I made no changes."

    MY REVIEW
    gramcayo User ID: 5095727 263517
    Reviewed Mar. 15, 2017

    "Really good. BTW, the mayonnaise, sugar and vinegar is the dressing I have always used on my cole slaw using equal parts sugar and vinegar."

    MY REVIEW
    fgilbreth User ID: 1409073 253641
    Reviewed Sep. 4, 2016

    "It is a very good salad, but much too high in fat, sugar and cholesterol for my healthy family. I made it with a lesser amount of low fat mayo, Stevia rather than sugar and toasted sliced almonds. Much lighter and healthier, and still very tasty!"

    MY REVIEW
    Rellierae User ID: 1272249 253424
    Reviewed Aug. 30, 2016

    "Followed the recipe, took it to a church potluck and it was enjoyed by all. I'll definitely be making this again."

    MY REVIEW
    Laurie73 User ID: 7632634 252410
    Reviewed Aug. 9, 2016

    "Very good!! I thought the addition of peanuts would be awful but I was wrong. Wen I make it again, I think I will add some shredded cheddar for color to brighten it up a bit."

    MY REVIEW
    cooks a lot User ID: 4196230 246168
    Reviewed Mar. 28, 2016

    "You can't go wrong with broccoli salad. Or Chopped salad. Together as one, perfect!! (I did miss the shredded cheddar that I usually put in my broccoli salad though.)"

    MY REVIEW
    irina wallace User ID: 4867532 245092
    Reviewed Mar. 8, 2016

    "salad was delicious! Kept the bacon out separate in a bowl. Added red peppers and red onion. You really can add your favorite veggies. The dressing is so good with this salad! So versatile !! Won't disappoint ! Didn't have the peanuts but nobody missed them."

    MY REVIEW
    fhquilting User ID: 2569371 244969
    Reviewed Mar. 5, 2016

    "I have been making a recipe close to this for many years adding red bell pepper, shredded carrots, craisins, shredded cheese and salted sunflower seeds. Delicious!"

    MY REVIEW
    SLUMPER1 User ID: 8276883 244956
    Reviewed Mar. 5, 2016

    "Great recipe! I didn't change or make any additions. Please post more."

    MY REVIEW
    Nelsbarb User ID: 6664246 240061
    Reviewed Dec. 23, 2015

    "Delicious! I add some red, green or orange peppers. It adds some color to the salad. Make sure the veggies are fresh."

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