Parmesan vegetable toss
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mayonnaise |
| ½ | cup | Parmesan cheese |
| ¼ | cup | Sugar |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Salt |
| 4 | cups | Broccoli flowerets |
| 4 | cups | Cauliflower flowerets |
| 1 | medium | Red onion; sliced |
| 1 | can | Waterchestnuts; sliced, drained |
| 1 | large | Iceberg lettuce; torn |
| 1 | pounds | Bacon; sliced, cooked |
| 2 | cups | Croutons; optional |
Directions
In a large bowl, combine mayonnaise, parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and waterchestnuts; 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. Source: Taste of Home Magazine; June/July 1995.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: Sue Klapper
Converted by MM_Buster v2.0l.
Related recipes
- Herbed vegetable toss
- Herbed vegetable toss~
- Italian vegetable toss
- Marinated vegetable toss
- Mediterranean pasta toss
- Parmesan cheese
- Parmesan cheese dressing
- Parmesan croutons
- Parmesan dressing
- Parmesan herb croutons
- Parmesan noodles
- Parmesan oven fries
- Parmesan popcorn
- Parmesan potatoes
- Parmesan vegetables over bow ties
- Salad parmesan
- Spinach pasta toss
- Tossed vegetable salad
- Vegetables tossed in olive butter
- Veggie toss