Lynne Young used to bring this to many big family cook-outs, when we all lived in Houston. It's refreshing, especially in the summertime. Make it the night before !
|
Ingredients - Serves 10
1 small bag salad greens, chopped 3 ribs celery, diced (about 1 cup) 2 bunches green onions (no tops), chopped 2 bell peppers, chopped (I like red, orange, or yellow ones.) 1 package frozen peas, defrosted and drained |
1 cup broccoli florets, cut into small pieces 1 cup mayonnaise (I use less, just adding it until it seems a little wet.) 3 to 4 teaspoons sugar 1/4 cup Parmesan cheese grated |
(Most recipes call for bacon bits and cheddar cheese on top - this one is a bit healthier, but of course bacon is always tasty!)
Steps
Steps
- Layer, in order, in container that is deeper than it is big: greens, celery, green onions, peppers, peas.
- In a small bowl, stir together mayonnaise and sugar.
- Cover top of the vegetable mixture with the mayonnaise, making sure that mayo meets all sides of the bowl and covers it completely.
- Sprinkle all over with Parmesan cheese.
- Cover with plastic wrap or air-tight lid. Place in refrigerator at least overnight or 24 hours.
- Toss and serve when ready!
