Veggie Chop Chop Salad

'Tis the season for spring time salads!  

This creamy, crunchy salad is the perfect side dish for lunch or dinner.  

Or just eat it as your meal!

The weather here in the Midwest has been absolutely gorgeous this past week.  And gorgeous for us is sunny and a high of 60 degrees.  After a long, cold winter there is nothing better than warmer temps and sunshine.

We've opened some windows, been on walks, letting the kids get dirty in the mud, sitting on the deck and lasty {and most importantly} have been staying outside until dinner and then again after dinner. Daylight Savings Time does screw up our schedules for a day or two, but the extra light is well worth it.

We aren't one of those families that grills year around, simply because the grill is usually buried in snow, but we did break it out a few weeks back for some inaugural burgers.  And with burgers I always have to whip up a side or two...or three.  This chop chop salad was perfect!

If you've been a reader for awhile, then you know nothing excites me more than prepping dinner during the morning, heck, sometimes even the day before.  Saving time in my life keeps me sane. That frantic run around hour from 4-5 p.m. isn't for me.  If dinner gets chaotic, then I tend to start barking orders and yelling.

And frankly that doesn't do anyone good.

So, this salad is perfect!  I made it in the morning, but it can easily be made the day prior, the taste only gets better with age.

Also, different veggies can be added to this salad or swapped out.  Broccoli would be great, or celery too.  Use whatever crunchy veggie your family likes.  I won't police you.

This recipe is kinda of "kicking off" my Spring recipes.  I am currently working on a HUGE Spring salad recipe round-up with recipes from food bloggers all over the U.S.  It really is one you don't want to miss.  Stayed tuned towards the end of this month.

Oh, and did I mention this has bacon in it?  Omit it if you like...but let me be honest, then I will start policing you.

Veggie Chop Chop Salad
Print this Recipe!

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
salt
pepper

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.