Broccoli and Cauliflower Salad
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Ingredients3 h 30 m servings 255 cals
Original recipe yields 20 servings
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
- Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.
Per Serving: 255 calories; 21.8 g fat; 10.8 g carbohydrates; 5.3 g protein; 18 mg cholesterol; 383 mg sodium. Full nutrition
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