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 min
  • Total Time 4 hr 15 min
  • Servings 24

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.

Expert Tips

Serving a refrigerated salad outdoors? Place a smaller bowl of salad inside a larger bowl of ice to keep it cold.

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

NUTRITION INFORMATION PER SERVING

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