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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I came up with this recipe one summer evening when we had some unexpected company. I raided the vegetable bin and combined everything I had! Now we often enjoy this salad in the summer, made with vegetables from our garden. Ingredients:
1 medium head cauliflower, broken into florets |
1 bunch broccoli, cut into florets |
1 cup diagonally sliced celery |
1 cup fresh or frozen peas |
1/2 pound sliced bacon, cooked and drained |
2 teaspoons chopped green onion tops |
1 can (8 ounces) water chestnuts, sliced |
dressing: |
2 cups mayonnaise |
1/4 cup sugar |
1/4 cup parmesan cheese |
2 teaspoons white vinegar |
1/4 teaspoons salt |
1 teaspoon finely chopped white onion |
Directions:
1. In a large bowl, combine all vegetables and bacon together; chill.
2. Combine dressing ingredients; pour over vegetables; toss to coat. Cover and refrigerate at least 1 hour before serving. Yield: 10-12 servings.
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