Serves 10
3 cups broccoli
3 cups cauliflower
3 cups celery
10 oz frozen petite peas
1 cup dried cranberries
1 cup raw Spanish peanuts
2 tbsp sugar
1 tsp salt
1 tbsp white wine vinegar
1 tbsp grated onion
1/4 cup fresh grated Parmesan cheese
1 1/2 cups mayonnaise
Prepare the broccoli by peeling the outside of the stems. Then slice the stems until you reach the flowerets. Cut/separate the flowerets into small sections.
Cut the cauliflower apart into small floweret pieces.
Thinlyslice the celery (preferably with a manual slicer)
Put the peas in a strainer. Run hot tap water over them and then let them drain.
Combine the vegetables, cranberries, and nuts in a large bowl.
In a small bowl whisk together the sugar, salt, vinegar, grated onion, mayonnaise, and Parmesan. Pour the dressing over the vegetable mixture and toss.
