Parmesan-Basil Vegetables

Parmesan-Basil Vegetables

Beat the summer heat with a cool and creamy vegetable salad! This one’s big enough to feed a crowd.

Prep Time

15

Minutes

Total Time

4:15

Hrs:Mins

Makes

24

servings

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
  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.
Makes 24 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage tip
Serving a refrigerated salad outdoors? Place a smaller bowl of salad inside a larger bowl of ice to keep it cold.
Simplify
Pick up a jar of chopped garlic and a bag of broccoli flowerets and cauliflowerets to make preparation of this salad even easier.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 225
    • (Calories from Fat 190 ),
  • Total Fat 21 g
    • (Saturated Fat 4 g,),
  • Cholesterol 20 mg;
  • Sodium 240 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 2 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Vegetable;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.