Back to Fresh Vegetable Salad

Print Options


Card Sizes

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

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

Reviews for Fresh Vegetable Salad

Sort By :
Lori35_IA User ID: 718 9857
Reviewed Apr. 5, 2010

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

Joscy User ID: 2694585 9179
Reviewed Aug. 19, 2009

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

VictoriaElaine User ID: 3422096 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 User ID: 1020610 10348
Reviewed Mar. 2, 2009

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

Loading Image