PARMESAN VEGETABLE TOSS
The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.
Nutrition Facts : Calories 269 calories, Fat 24g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 388mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
PARMESAN ROMAINE SALAD
This salad is simple, but it's big on flavor. The shaved Parmesan adds intense cheese flavor, and the nicely balanced dressing lets the other flavors shine. If you're pressed for time, it's good with bottled dressing, too.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.
Nutrition Facts : Calories 239 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 602mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
CREAMY PARMESAN PASTA WITH VEGETABLES
Make and share this Creamy Parmesan Pasta with Vegetables recipe from Food.com.
Provided by BrendaM
Categories Spaghetti
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute vegetables in large frying pan for 5 minutes.
- Add broth.
- Cook 3 minutes or until vegetables are tender- crisp.
- Combine sour cream, dip, parmesan cheese, parsley and tarragon.
- Add to vegetable mixtures.
- Heat through.
- Toss with hot cooked pasta.
CREAMY PARMESAN PASTA SALAD
Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
- Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.
Nutrition Facts : Calories 175, Carbohydrate 18 g, Cholesterol 6 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
PARMESAN VEGGIE SALAD
This cold veggie salad is a hit every time I take it to a picnic. Never a floret left in the bowl! Even though there a quite a few broccoli/cauliflower salads posted, I couldn't find one quite like this, so give it a try. (Please use real grated Parmesan - not the green stuff!)
Provided by KeyWee
Categories Cauliflower
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine mayonnaise, cheese, sugar, basil and salt.
- Add all remaining ingredients& toss to coat.
- Cover& refrigerate for several hours before serving.
Nutrition Facts : Calories 382.9, Fat 29.3, SaturatedFat 6.8, Cholesterol 32.1, Sodium 737.9, Carbohydrate 24.8, Fiber 2.2, Sugar 10.2, Protein 7.7
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