Broccoli Cauliflower Salad

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.

• Ready In: 5 mins
• Serves: 12

Ingredients

• FOR THE SALAD

• 1  medium head cauliflower, cut into florets
• 1  medium head of broccoli, cut into florets
• 1  cup celery, sliced
• 1  cup  frozen peas
• 1⁄2 lb bacon, sliced, cooked, drained (optional)
• 2  teaspoons green onions, tops only, chopped
• 1 (8 ounce) can water chestnuts, sliced & drained

• FOR THE DRESSING

• 2  cups mayonnaise
• 1⁄4 cup granulated sugar
• 1⁄4 cup parmesan cheese
• 2  teaspoons white vinegar
• 1⁄4 teaspoon salt
• 1  teaspoon  white onion, finely chopped

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.