Recipes / Cauliflower

Parmesan Vegetable Toss

Recipe by 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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READY IN: 24hrs 15mins

SERVES: 16-18

UNITS: US

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)

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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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