Basil Parmesan Veggie Salad

Makes a perfect summer meal or side-dish


2 cups broccoli florets (cut in bite-size pieces)

2 cups cauliflower (cut in bite-size pieces)

1 small red onion, sliced thinly

1/2 cup mayonnaise

1/2 cup ranch dressing

2 tbsp fresh Parmesan cheese, grated

1 tbsp fresh basil, finely chopped or torn

1 cup chopped lettuce, iceberg

1 can (8 oz) sliced water chestnuts, drained

salt & pepper, to taste

Optional: 1/2 cup croutons


In a large bowl combine the broccoli, cauliflower & red onion.

Place croutons in a plastic bag, seal and crush croutons into crumbs with a rolling pin & set aside.

Use a blender to combine the mayonnaise, ranch dressing, Parmesan cheese & fresh basil to make the dressing.

Drizzle the dressing over the veggies & toss to coat.

Chill until ready to serve.

Just before serving, add the lettuce and water chestnuts and toss to coat.

Salt & pepper to taste.

Top with crouton crumbs.

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