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Parmesan-Basil Vegetables

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  • Prep 15 min
  • Total 4 hr 15 min
  • Servings 24
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Beat the summer heat with a cool and creamy vegetable salad! This one’s big enough to feed a crowd.
Updated May 10, 2005
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Ingredients

  • 2 2/3 cups mayonnaise, salad dressing or yogurt
  • 1 1/3 cups grated Parmesan cheese
  • 1/2 cup white vinegar
  • 1/4 cup chopped fresh basil leaves or 4 teaspoons dried basil leaves
  • 4 garlic cloves, finely chopped
  • 8 cups bite-size pieces broccoli flowerets and stems
  • 6 cups cauliflowerets
  • 4 medium zucchini, cut into cubes
  • 4 medium carrots, thinly sliced
  • 2 medium onions, thinly sliced and separated into rings

Steps

  • 1
    Mix mayonnaise, cheese, vinegar, basil and garlic in large glass or plastic bowl.
  • 2
    Add remaining ingredients; toss.
  • 3
    Cover and refrigerate at least 4 hours to blend flavors.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serving a refrigerated salad outdoors? Place a smaller bowl of salad inside a larger bowl of ice to keep it cold.
  • tip 2
    Pick up a jar of chopped garlic and a bag of broccoli flowerets and cauliflowerets to make preparation of this salad even easier.

Nutrition

225 Calories, 21 g Total Fat, 4 g Protein, 7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
225
Calories from Fat
190
Total Fat
21 g
Saturated Fat
4 g
Cholesterol
20 mg
Sodium
240 mg
Potassium
320 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
44%
44%
Vitamin C
36%
36%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 1/2 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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