Parmesan Vegetable Toss - cooking recipe

Ingredients

2 cups mayonnaise or 2 cups salad dressing
1/2 cup grated parmesan cheese (I use the fresh shredded kind)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 cup sugar
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflower florets (about 3/4 pound)
1 medium red onion, sliced
1 (8 ounce) can sliced water chestnuts, drained
1 lb sliced bacon, cooked and crumbled
2 cups croutons (optional)

Preparation

In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt.
Add broccoli, cauliflower, onion and water chestnuts; toss.
Cover and refrigerate several hours or overnight.
Just before serving, sprinkle with the chopped bacon.
Top with croutons, if desired.