6cupschopped broccoli crownsdon't include the large stem
110 ounce package frozen green peas, thawed
1cupdried cranberries
1cupraw Spanish peanuts
Dressing
1/4cupsugar or honey
1teaspoonsalt
1tablespoonwhite vinegar
2tablespoonsminced Vidaliasweet onion
1/3cupfreshly grated Parmesan cheese
1 1/2cupsmayonnaise or light mayonnaiselike Hellmann's Light
Instructions
Place frozen peas in a colander in the sink and run cold water over them for several minutes.
Set aside.
In a small mixing bowl, whisk together sugar or honey, salt, white vinegar, minced Vidalia (sweet) onion, grated parmesan cheese and mayonnaise until thoroughly combined.
Set aside.
In large serving bowl, combine chopped broccoli, frozen peas and cranberries.
Pour dressing and mix with large spoon until coated.
Add in Spanish peanuts and bacon.
Serve immediately.
Refrigerate leftovers.
Notes
For best results, don't use the tough, large broccoli stems in this recipe. Just use the broccoli crowns.