Emprimir
Correo Electrónico
Add a photoThis salad has been to as many family gatherings as I have! It holds well...and leftovers are still tasty a day later.
Ingredientes
- 7 1/2 Cups Cauliflower, Cut Into Floret's
- 4 Cups Broccoli, Cut Into Floret's
- 2 Cups Seedless Red Grapes, Cut In Half
- 6 Whole Scallions, Sliced
- 2 Cups Part-Skim Mozzarella, Shredded
- 2 Cups Reduced-Fat Mayonnaise
- 1/2 Cup Grated Parmesan Cheese
- 2 Tbsp. Granulated Sugar
- 2 Tbsp. White Wine Vinegar
- 1 Lb. Cooked Bacon, Crumbled
Direcciones
- In a large bowl, combine the cauliflower, broccoli, grapes, onions and mozzarella cheese. Combine the mayonnaise, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat.
- Cover and refrigerate for at least 2 hours. Just before serving, stir in bacon. Transfer to a lettuce-lined bowl. Garnish with grapes if desired.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 20 servings | |
| Calories 303 | |
| Calories from Fat 264 | 87% |
| Total Fat 29.61g | 37% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 352mg | 15% |
| Potassium 173mg | 5% |
| Total Carbs 6.04g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.24g | 3% |
| Protein 4.38g | 7% |
Menus and Pairings
Va Bien Con: Slow-Cooked Barbecued Pork Roast
Evaluaciones
08 de Febrero de 2021
Ilove this salad, its a hit with my whole family.Yo he cocinado/probado esta receta
