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
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VERIFIED BY Taste of Home Test Kitchen
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- 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.
Originally published as Fresh Vegetable Salad in Taste of Home
February/March 1996, p35
Reviews forFresh Vegetable Salad
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MY REVIEW
Reviewed Apr. 5, 2010
"I make this for holidays & potlucks. Very good!"
MY REVIEW
Reviewed Aug. 19, 2009
"This salad looks delicious. Hope to make soon with all the fresh veggies of season."
MY REVIEW
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."
MY REVIEW
Reviewed Mar. 2, 2009
"I recently fixed this side dish and the family loved it. It was so easy to fix."
