Fresh Vegetable Salad Recipe
Fresh Vegetable Salad Recipe photo by Taste of Home
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Fresh Vegetable Salad Recipe

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It was such a treat to have a crisp, garden-fresh salad back when Mom didn't have much room in our little icebox to keep produce chilled. This salad is as colorful and festive as it is refreshing. -Ruth Seitz, Columbus Junction, Iowa
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings


  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup grated carrot
  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 3 tablespoons grated Parmesan cheese
  • 2 bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup: 262 calories, 24g fat (4g saturated fat), 13mg cholesterol, 231mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 3g protein .


  1. Toss vegetables in a large salad bowl. In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving. Yield: 8 servings.
Originally published as Fresh Vegetable Salad in Taste of Home February/March 1996, p35

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Lori35_IA 9857
Reviewed Apr. 5, 2010

"I make this for holidays & potlucks. Very good!"

Joscy 9179
Reviewed Aug. 19, 2009

"This salad looks delicious. Hope to make soon with all the fresh veggies of season."

VictoriaElaine 8249
Reviewed May. 6, 2009

"Made this for Easter and it was a hit! I left out the Parmesan cheese and bacon. Added cubed cheddar cheese and sliced the carrot rather than grating it to save time. A great way to get veggies in. Will make again soon."

sarge1999 10348
Reviewed Mar. 2, 2009

"I recently fixed this side dish and the family loved it. It was so easy to fix."

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