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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    16-18 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
3/4 cup: 269 calories, 24g fat (5g saturated fat), 18mg cholesterol, 388mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 5g protein.

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