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Parmesan Vegetable Toss Recipe

Parmesan Vegetable Toss Recipe photo by Taste of Home

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The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts

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Parmesan Vegetable Toss Recipe

Prep: 15 min. + chilling

Yield: 16-18 Servings

15 15

Ingredients

2 cups Miracle Whip
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 large head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cups croutons, optional

Directions

In a large bowl, combine the Miracle Whip, 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 salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired. Yield: 16-18 servings.

Nutritional Facts 1 serving (3/4 cup) equals 269 calories, 24 g fat (5 g saturated fat), 18 mg cholesterol, 388 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Parmesan Vegetable Toss in Taste of Home June/July 1995, p29

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Parmesan Vegetable Toss

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(1-1) of 1 reviews

Reviewed on Aug. 09, 2012 by Karen.Buske

This is most excellent! I did combine another salad to this because they were so close in taste. I added 2 cups of diced chicken along with sunflower seeds and raisins and a touch of white wine vinegar. It's out of this world. Thanks for this recipe, you've made me very happy. Now I can throw the other recipe away.