VEGETABLE PARMESAN TOSS

Vegetable Parmesan Toss image

Provided by By Betty Crocker Kitchens

Time 2h30m

Yield 20

Number Of Ingredients 12

4 cups broccoli flowerets
4 cups cauliflowerets
1 large sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced and separated into rings
2 cups mayonnaise or salad dressing
1/3 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1 pound bacon, crisply cooked and crumbled
1 large head lettuce, torn into bite-size pieces (12 cups)
2 cups onion-and-garlic-flavored croutons
1 can (8 ounces) sliced water chestnuts, drained

Steps:

Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg