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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.

Ready In:
24hrs 15mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@yooper
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@yooper
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"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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  1. rosslare
    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
  2. MizzNezz
    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!!
    Reply
  3. Manda
    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
    Reply
  4. yooper
    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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