Name: Parmesan Vegetable Toss
Prep time: 24 h
Cook time: 15 min
Total time: 24 h 15 min
Yield: 16-18 serving(s)
Ingredients: 2 cups mayonnaise or 2 cups salad dressing; 1/2 cup grated parmesan cheese (I use the fresh shredded kind); 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/4 cup sugar; 4 cups fresh broccoli florets (about 3/4 pound); 4 cups fresh cauliflower florets (about 3/4 pound); 1 medium red onion, sliced; 1 (8 ounce) can sliced water chestnuts, drained; 1 lb sliced bacon, cooked and crumbled; 2 cups croutons (optional)

3

Recipe by yooper

3

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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

Ready In:: 24hrs 15mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

2 cups mayonnaise or 2 cups salad dressing
¹⁄₂ cup grated parmesan cheese (I use the fresh shredded kind)
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon salt
¹⁄₄ cup sugar
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflower florets (about 3/4 pound)
1 medium red onion, sliced
1 (8 ounce) can sliced water chestnuts, drained
1 lb sliced bacon, cooked and crumbled
2 cups croutons (optional)

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@yooper

Contributor

@yooper

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by rosslare

8/5/2014

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

Reply
review by MizzNezz

4/17/2002

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!!

15

Reply
review by Manda

2/26/2002

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

5

Reply
creation by yooper

1/18/2002

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