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Fresh Vegetable Salad

It was such a treat to have a crisp, garden-fresh salad back when Mom didn't have much room in our little icebox to keep produce chilled. This salad is as colorful and festive as it is refreshing. -Ruth Seitz, Columbus Junction, Iowa
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    8 servings


  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup grated carrot
  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 3 tablespoons grated Parmesan cheese
  • 2 bacon strips, cooked and crumbled


  • Toss vegetables in a large salad bowl. In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat. Cover and chill. Sprinkle with bacon just before serving.
Nutrition Facts
3/4 cup: 262 calories, 24g fat (4g saturated fat), 13mg cholesterol, 231mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 3g protein.

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Average Rating:
  • 2124arizona
    Oct 6, 2020

    Great salad!

  • TexasR
    Jan 6, 2017

    I called this my Christmas salad. It was perfect. I left out the carrots because I served carrots as a side dish. My company went back for not just a second helping but thirds! Easy and so good,

  • Lori35_IA
    Apr 5, 2010

    I make this for holidays & potlucks. Very good!

  • Joscy
    Aug 19, 2009

    This salad looks delicious. Hope to make soon with all the fresh veggies of season.

  • VictoriaElaine
    May 6, 2009

    Made this for Easter and it was a hit! I left out the Parmesan cheese and bacon. Added cubed cheddar cheese and sliced the carrot rather than grating it to save time. A great way to get veggies in. Will make again soon.

  • sarge1999
    Mar 2, 2009

    I recently fixed this side dish and the family loved it. It was so easy to fix.

  • Belinda9652
    Aug 25, 2007

    No comment left

  • ruthlynn_10
    Apr 4, 2007

    No comment left