Parmesan Vegetable Toss - cooking recipe

Ingredients

4 c. fresh broccoli flowerets
4 c. fresh cauliflowerets
1 large sweet onion, thinly sliced
1/4 c. sugar
1/3 c. Parmesan cheese, grated
1/2 tsp. salt
1/2 tsp. basil leaves
2 c. mayonnaise or salad dressing
1 lb. bacon, crisply cooked and crumbled
1 large head lettuce, torn into bite-sized pieces
2 c. seasoned croutons
1 (8 oz.) can sliced water chestnuts, drained

Preparation

In large bowl, break broccoli and cauliflower into bite-sized pieces; combine with onion.
In a small bowl, combine sugar, cheese, salt, basil and mayonnaise; mix well.
Toss vegetables and dressing.
Refrigerate several hours or overnight.
Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly.
Makes 20 to 24 servings.