Total Time
5mins
Prep 5 mins
Cook 0 mins

This recipe was found in the 2009 cookbook, Taste of Home Best Church Supper Recipes. Preparation time does not include that needed for the salad to chill.

Ingredients Nutrition

Directions

  1. FOR THE SALAD ~ In a large salad bowl, mix together the cauliflower, broccoli, celery, peas, cooked bacon, green onion, and water chestnuts.
  2. Cover and chill in refrigerator while mixing the dressing.
  3. FOR THE DRESSING ~ Combine mayonnaise, sugar, Parmesan cheese, vinegar, salt, and onion.
  4. Pour it over the salad at least one hour before serving.
Most Helpful

Except for leaving the salt out in the dressing made as posted. ABSOLUTELY DELICIOUS, as this hit the spot on a light dinner for us tonight. Made for 1 2 3 hits

5 5

Except for omitting the bacon this was made as ask using Splenda for the sugar. it was a pleasure to munch, very fresh and tasty. Not at all difficult to make and this salad was enjoyed by all.

5 5

Excellent hot weather side dish. I did reduce the sugar quite a bit. We loved the interesting crunch from the water chestnuts. Thanks for posting!