---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]
 
       Title: Parmesan Vegetable Toss
  Categories: salads, vegetables
       Yield: 16 servings
 
       2 c  mayonnaise
     1/2 c  parmesan cheese
     1/4 c  sugar
     1/2 ts dried basil
     1/2 ts salt
       4 c  broccoli flowerets
       4 c  cauliflower flowerets
       1 md red onion; sliced
       1 cn waterchestnuts; sliced,
            -drained
       1 lg iceberg lettuce; torn
       1 lb bacon; sliced, cooked
       2 c  croutons; optional
 
   In a large bowl, combine mayonnaise, parmesan cheese, sugar,
   basil and salt.  Add broccoli, cauliflower, onion and waterchestnuts;
   toss.  Cover and refrigerate for several hours or overnight.  Just before
   serving, place lettuce in a
   salad bowl and top with vegetable mixture.  Sprinkle with bacon.  Top with
   croutons if desired.  Source:  Taste of Home Magazine; June/July 1995.
 
 
 
   - - - - - - - - - - - - - - - - - -
 
 
 -----