Summer Veggie Salad

Vonna Pauls


This is an easy salad to prepare and it tastes great on a hot day.
It's a tasty side or you can top a regular salad with it.


★★★★★ 1 vote

No-Cook or Other



  • 1 c
    broccoli florets, chopped
  • 1 c
    cauliflower florets, chopped
  • 1/2 c
    peas, frozen
  • 1/2 c
    onion, finely chopped (i like vidalia or red ones for this)
  • 1/2 c
    bacon bits, the real thing, not imitation
  • 2/3 c
    cheese, shredded (cheddar or colby-jack are good)

  • 1/4 c
    apple cider vinegar
  • 3/4 c
  • 2 Tbsp
    sugar or splenda
  • pinch
    salt and pepper
  • 1/4 c
    grated parmesan cheese

How to Make Summer Veggie Salad


  1. Okay, first of all, the quantities shown above are estimates and should be altered to suit your taste. If you're not a fan of cauliflower, leave it out and use more broccoli (or vice versa) I love peas, so use more than shown above. Same goes for the dressing, I like mine tangy so I adjust the vinegar.
  2. Chop the broccoli and cauliflower in small pieces. Place all the salad ingredients in a bowl and toss to combine.
  3. For the dressing: If you're using regular sugar, heat your vinegar for 20 seconds or so in the microwave so the sugar will melt. If using Splenda, don't worry about heating the vinegar. Whisk in the mayonnaise until you get a creamy consistency, then add salt & pepper and parmesan cheese. Give it a taste and add more vinegar or sweetener to suit your taste.
  4. Toss the dressing in with the salad and taste for seasoning. This is good right away and will keep in the fridge for a couple days.

Printable Recipe Card

About Summer Veggie Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy

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