Sally's Vegetable Salad Recipe

5 2
Sally's Vegetable Salad Recipe
Sally's Vegetable Salad Recipe photo by Taste of Home
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Sally's Vegetable Salad Recipe

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5 2
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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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 head cauliflower, broken into florets
  • 1 head broccoli, broken into florets
  • 1 cup diagonally sliced celery
  • 1 cup fresh or frozen peas
  • 1/2 pound lean, center-cut bacon, fried crisp 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 vinegar
  • 1/4 teaspoons salt
  • 1 teaspoon finely chopped white onion

Directions

Mix all vegetables and bacon together; cover. Let stand in refrigerator while mixing dressing. Combine dressing ingredients; pour over vegetables at least 1 hour before serving. Yield: 10-12 servings.
Originally published as Sally's Vegetable Salad in Country August/September 1990, p49

  • 1 head cauliflower, broken into florets
  • 1 head broccoli, broken into florets
  • 1 cup diagonally sliced celery
  • 1 cup fresh or frozen peas
  • 1/2 pound lean, center-cut bacon, fried crisp 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 vinegar
  • 1/4 teaspoons salt
  • 1 teaspoon finely chopped white onion
  1. Mix all vegetables and bacon together; cover. Let stand in refrigerator while mixing dressing. Combine dressing ingredients; pour over vegetables at least 1 hour before serving. Yield: 10-12 servings.
Originally published as Sally's Vegetable Salad in Country August/September 1990, p49

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