In a large bowl, combine mayonnaise, parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and waterchestnuts; toss. Cover and refrigerate for several hours or overnight. Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired. Source: Taste of Home Magazine; June/July 1995. Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 16|
|Calories from Fat: 302 (62%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 35mg||11 %|
|Sodium 782.7mg||27 %|
|Potassium 331.2mg||9 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 37.7g|
|Protein 7.6g||11 %|
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Calories per serving: 486
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