Go Back
–+ servings
4.50 from 12 votes
Print Recipe

Peg's Salad - Italian Raw Veggie Salad

Crunchy cauliflower, broccoli and carrots with Mozzarella cheese, bacon and creamy Italian dressing. Great Picnic/Pot Luck salad.
Prep Time10 minutes
Additional Time1 day
Total Time1 day 10 minutes
Cuisine: American
Keyword: bacon, broccoli, carrots, cauliflower, creamy Italian dressing, Italian Raw Veggie Salad, marinated salad, mozzarella cheese, Peg's Salad, raw veggies
Servings: 8 - 10 servings
Calories: 116kcal
Author: Michaela Kenkel

Ingredients

  • 1 medium head cauliflower chopped
  • 4 small bunches broccoli chopped
  • 1 small package 8 ounce baby carrots, chopped
  • 1 8 ounce package shredded mozzarella cheese
  • 8 pieces of bacon fried and crumbled (or one 9 ounce package of real bacon pieces)
  • 1 15 ounce bottle Creamy Italian Dressing

Instructions

  • Chop the veggies into small, bite-sized pieces. Place them in a large bowl.
  • Add in the bacon, toss.
  • Add in the cheese. Toss.
  • Add in the bottle of dressing, toss to coat.
  • Refrigerate for at least 8 hours. I usually make it the day before, and give it 24 hours. Tastes better after it's refrigerated a while
  • Store in an airtight container in the fridge. Consume within 4 days.

Notes

The original recipe called for 1 bottle Seven Seas Creamy Italian salad dressing. I can never find this anymore. So, now I buy the Kraft Creamy Italian or the Wish-Bone brand.

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 8g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 275mg | Fiber: 3g | Sugar: 2g