Parmesan Vegetable Toss

by Geraldine Thomas

Servings: 16 servings

INGREDIENTS

2 cups mayonnaise
1/2 cup Parmesan cheese
1/4 cup sugar
1/2 tsp. dried basil
1/2 tsp. salt
4 cups broccoli flowerets
4 cups cauliflower flowerets
1 md. red onion, sliced
1 can waterchestnuts, sliced and drained
1 lg. head iceberg lettuce, torn
1 lb. sliced bacon, cooked and crumbled
2 cups croutons (optional)

INSTRUCTIONS

In a large bowl, combine mayonnaise, parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and water chestnuts; toss. Cover and refrigerate for several hours or overnight. Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.

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Tagged: sidedishes, vegetablesmixes add tags

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