Broccoli and Cauliflower Salad Recipe

  • 1 pound bacon
  • 2 cups mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup white sugar
  • 1/2 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
  1. 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.
  2. 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.
  3. Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.