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Fresh Vegetable Salad Recipe

Fresh Vegetable Salad Recipe

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. YIELD: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


  • 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.

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.

Reviews for Fresh Vegetable Salad

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Reviewed Apr. 5, 2010

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

Reviewed Aug. 19, 2009

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

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."

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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