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
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.
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.