Ingredients
| 2 cups | mayonnaise | | 1/2 cup | Parmesan cheese | | 1/4 cup | sugar | | 1/2 tsp. | dried basil | | 1/2 tsp. | salt | | 4 cups | broccoli flowerets | | 4 cups | cauliflower flowerets | | 1 | md. red onion, sliced | | 1 can | waterchestnuts, sliced and drained | | 1 | lg. head iceberg lettuce, torn | | 1 lb. | sliced bacon, cooked and crumbled | | 2 cups | croutons (optional) |
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Instructions
In a large bowl, combine mayonnaise, parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and water chestnuts; toss. Cover and refrigerate for 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.
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