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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts Ingredients:
2 cups miracle whip |
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 can (8 ounces) sliced water chestnuts, drained |
1 large head iceberg lettuce, torn |
1 pound sliced bacon, cooked and crumbled |
2 cups croutons, optional |
Directions:
1. In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight.
2. Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired. Yield: 16-18 servings.
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