Parmesan Vegetable Toss

"This salad recipe came from a "Taste of Home Magazine" a few years back. It's perfect to bring to a potluck or picnic."
 
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Ready In:
24hrs 15mins
Ingredients:
11
Serves:
16-18
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ingredients

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directions

  • In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt.
  • Add broccoli, cauliflower, onion and water chestnuts; toss.
  • Cover and refrigerate several hours or overnight.
  • Just before serving, sprinkle with the chopped bacon.
  • Top with croutons, if desired.

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Reviews

  1. This was so good! I steamed the broccoli and cauliflower for 5 minutes and let them cool before making the salad. I used low-fat mayo and freshly grated parmesan. I cut the bacon to half the specified amount, just to lower the fat. I will use this recipe again! Thanks for posting!!
     
  2. This is a great tasting, make-ahead salad. I followed the recipe exactly, except for adding a dash of ground black pepper (mostly out of habit of adding it to EVERYTHING!) This will be great to take to barbeques. Definitely a keeper! Thanks Mark! ~Manda
     
  3. A variation of the good old broccoli salad. I added 1/4 cup of cider vinegar to the dressing and then was very happy.
     
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RECIPE SUBMITTED BY

What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
 
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