Vegetable Parmesan Toss

  • Prep Time 30 min
  • Total Time 2 hr 30 min
  • Servings 20

Ingredients

Ingredients

4
cups broccoli flowerets
4
cups cauliflowerets
1
large sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced and separated into rings
2
cups mayonnaise or salad dressing
1/3
cup grated Parmesan cheese
1/4
cup sugar
1/2
teaspoon salt
1/2
teaspoon dried basil leaves
1
pound bacon, crisply cooked and crumbled
1
large head lettuce, torn into bite-size pieces (12 cups)
2
cups onion-and-garlic-flavored croutons
1
can (8 ounces) sliced water chestnuts, drained

Directions

Directions

  • 1 Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
  • 2 Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
  • 3 Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.

Notes










Tips

Expert Tips

Red onion can be substituted for the sweet onion.

To reduce the fat in this recipe, crisply cook only 4 to 6 strips of bacon instead of using 1 pound. Just before serving, sprinkle the crumbled bacon on top of the salad instead of tossing it in. Also, select reduced-fat mayonnaise, reduced-fat grated Parmesan cheese, and look for reduced-fat croutons.

The type of sweet onions available in the supermarket will vary depending on where you live and the time of year. Maui and Walla Walla are two of the most common varieties.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
200
% Daily Value
Total Fat
22g
Saturated Fat
4g
Cholesterol
20mg
Sodium
380mg
Total Carbohydrate
11g
Dietary Fiber
2g
Protein
5g
% Daily Value*:
Iron
4%
4%
Exchanges:
2 Vegetable;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.