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Parmesan Vegetable Toss

 Parmesan Vegetable Toss
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
16-18 ServingsPrep: 15 min. + chilling


  • 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


  • 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.