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Veggie Chop Chop Salad

3 c. chopped cauliflower

1 large finely diced carrot

1 c. frozen peas

3 strips of bacon, chopped and cooked

1 c. mayo

1/8 c. sugar

2 T. Parmesan cheese

1 T. apple cider vinegar



1.  Prep all vegetables, chopping into small bites.  Place chopped vegetables along with the peas in a bowl.  Add in cooked, crumbled bacon.

2.  In a small bowl combine dressing ingredients: mayo, sugar, ACV, Parmesan cheese, salt and pepper.

3.  Pour dressing over the veggies and toss to combine.

4.  Cover and refrigerate for at least one hour or up to 24 hours before serving.

5.  Will stay fresh in the fridge for 3 days.