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Fresh Vegetable Salad

 Fresh Vegetable Salad
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
8 ServingsPrep/Total Time: 10 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 262 calories, 24 g fat (4 g saturated fat), 13 mg cholesterol, 231 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.