| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Tasteofhome |
16 |
servings |
INGREDIENTS
| 2 |
c |
Mayonnaise |
| 1/2 |
c |
Parmesan cheese |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Salt |
| 4 |
c |
Broccoli flowerets |
| 4 |
c |
Cauliflower flowerets |
| 1 |
md |
Red onion; sliced |
| 1 |
cn |
Waterchestnuts; sliced, drained |
| 1 |
lg |
Iceberg lettuce; torn |
| 1 |
lb |
Bacon; sliced, cooked |
| 2 |
c |
Croutons; optional |
INSTRUCTIONS
In a large bowl, combine mayonnaise, parmesan cheese, sugar, basil and
salt. Add broccoli, cauliflower, onion and waterchestnuts; 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. Source: Taste of Home Magazine;
June/July 1995.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Sue Klapper
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Misunderstood? No one understands like Jesus”