Vegetable Salad
1 Head cauliflower, broken into florets
1 head broccoli, broken into florets
1 cup diagonally sliced celery
1 cup fresh or frozen peas
1/2 pound lean bacon, fried crisp and drained
2 Tsp chopped green onion tops (or chives)
1 8-oz. can water chestnuts, sliced
Dressing:
2 cups mayonnaise (may use Miracle Whip)
1/4 cup sugar, or to taste (may need less if using Miracle Whip)
1/4 cup Parmesan Cheese, grated fine
2 tsp white vinegar
1/4 tsp salt, or to taste
1 tsp chopped onion
Crumble bacon. Mix together the vegetables and bacon. Combine dressing
ingredients together and pour over vegetables. Cover and refrigerate for
at least one hour, or overnight.
Makes 8-10 servings