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
Recommended:
40 Light-ish Recipes That Don't Skimp on Cheese
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Parmesan Vegetable Toss in Taste of Home
June/July 1995, p29
Reviews forParmesan Vegetable Toss
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MY REVIEW
Reviewed Nov. 5, 2014
"My hubby hates veggies yet loves this! Great compromise :)"
MY REVIEW
Reviewed Jun. 24, 2013
"This is a great same day or make ahead salad...MMMMM"
MY REVIEW
Reviewed Aug. 9, 2012
"This is most excellent! I did combine another salad to this because they were so close in taste. I added 2 cups of diced chicken along with sunflower seeds and raisins and a touch of white wine vinegar. It's out of this world. Thanks for this recipe, you've made me very happy. Now I can throw the other recipe away."
