Skip to Content
Menu

Parmesan-Basil Vegetables

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated May 10, 2005
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Beat the summer heat with a cool and creamy vegetable salad! This one’s big enough to feed a crowd.

Parmesan-Basil Vegetables

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 24
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

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

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.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section