Parmesan Vegetable Toss

Total Time
24hrs 15mins
Prep 24 hrs
Cook 15 mins

This salad recipe came from a "Taste of Home Magazine" a few years back. It's perfect to bring to a potluck or picnic.

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

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!!

MizzNezz April 17, 2002

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

Manda February 26, 2002

A variation of the good old broccoli salad. I added 1/4 cup of cider vinegar to the dressing and then was very happy.

rosslare August 05, 2014

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