Parmesan vegetable toss

 
                          Parmesan Vegetable Toss
 
 Recipe By     : Sue Klapper
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          mayonnaise
      1/2  cup           parmesan cheese
      1/4  cup           sugar
      1/2  teaspoon      dried basil
      1/2  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      pound         bacon -- sliced, cooked
    2      cups          croutons -- optional
 
 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.
 
 
 
 
 
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