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Parmesan Vegetable Toss

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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