This salad has been a family-favorite for years. Even people who don't typically like salad are surprised by how much they enjoy this dish. This is a real winner at potlucks and other large gatherings, as it makes quite a lot of salad.
Ingredients
- bacon: 1 pound
- mayonnaise: 2 cups
- Parmesan cheese: 0.33333 cup (grated)
- white sugar: 0.25 cup
- basil: 0.5 tsp (dried)
- broccoli florets: 4 cups
- cauliflower florets: 4 cups
- red onion: 1 piece (sliced)
- head lettuce: 1 piece (cut into bite-size pieces)
- seasoned croutons: 2 cups
- water chestnuts: 1 cup (sliced)
Metric Conversion
Stages of cooking
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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.
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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.
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Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.
