Ingredients
4
cups broccoli flowerets
4
cups cauliflowerets
1
large sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced and separated into rings
2
cups mayonnaise or salad dressing
1/3
cup grated Parmesan cheese
1/4
cup sugar
1/2
teaspoon salt
1/2
teaspoon dried basil leaves
1
pound bacon, crisply cooked and crumbled
1
large head lettuce, torn into bite-size pieces (12 cups)
2
cups onion-and-garlic-flavored croutons
1
can (8 ounces) sliced water chestnuts, drained
Preparation
Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.
