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Fresh Vegetable Salad

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.
  • Makes
    8 servings

Ingredients

  • 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

Directions

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

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