Parmesan Vegetable Toss
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2 C. mayonnaise or salad dressing
1/2 C. grated Parmesan cheese
1/4 C. sugar
1/2 tsp. dried basil
1/2 tsp. salt
4 C. fresh broccoli flowerets
4 C. fresh cauliflower pieces
1 red onion, sliced
1 can (8 oz) sliced water chestnuts, drained
1 head iceberg lettuce, torn
1 lb. sliced bacon, cooked and crumbled
2 C. croutons, optional
In a large bowl combine mayonnaise, Parmesan, sugar, basil and salt.
Add broccoli, cauliflower, onion and water chestnuts. Toss.
Cover and refrigerate several hours or overnight.
Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon.
Top with croutons if desired.
Serves 16-18
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