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Sally's Vegetable Salad Recipe
Sally's Vegetable Salad Recipe photo by Taste of Home

Sally's Vegetable Salad Recipe

Publisher Photo
I came up with this recipe one summer evening when we had some unexpected company. I raided the vegetable bin and combined everything I had! Now we often enjoy this salad in the summer, made with vegetables from our garden.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 bunch broccoli, cut into florets
  • 1 cup diagonally sliced celery
  • 1 cup fresh or frozen peas
  • 1/2 pound sliced bacon, cooked and drained
  • 2 teaspoons chopped green onion tops
  • 1 can (8 ounces) water chestnuts, sliced
  • DRESSING:
  • 2 cups mayonnaise
  • 1/4 cup sugar
  • 1/4 cup Parmesan cheese
  • 2 teaspoons white vinegar
  • 1/4 teaspoons salt
  • 1 teaspoon finely chopped white onion

Directions

  1. In a large bowl, combine all vegetables and bacon together; chill.
  2. Combine dressing ingredients; pour over vegetables; toss to coat. Cover and refrigerate at least 1 hour before serving. Yield: 10-12 servings.
Originally published as Sally's Vegetable Salad in Country August/September 1990, p49

Reviews for Sally's Vegetable Salad

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MY REVIEW
Reviewed May. 9, 2013

Just a great tasting salad. I cut in half for 2. The left overs are just a good on the third day as the first Need to try this one

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