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2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, sliced
1 (8-ounce) can sliced water chestnuts, drained
1 (large) head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cups croutons, optional
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.
© Copyright Reiman Publications, 1993-1997
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