Ingredients
20
20 servings
- •1 pound bacon
- •2 cups mayonnaise
- •⅓ cup grated Parmesan cheese
- •¼ cup white sugar
- •½ teaspoon dried basil
- •4 cups broccoli florets
- •4 cups cauliflower florets
- •1 large red onion, thinly sliced
- •1 large head lettuce, cut into bite-size pieces
- •2 cups seasoned croutons
- •1 cup sliced water chestnuts
Instructions
- 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.
Nutritional Facts
Per 20 servings
- Calories: 255
- Carbohydrate: 11g
- Fat: 22g
- Fiber: 2g
- Protein: 5g
- Sugar: 5g
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