Fresh, zippy and fun, this super simple salad (the three s’, or, as I prefer to refer to them, the triumvirate of taste) is the perfect “make before” dish. Just make the day before any function and you’re ready to go!
For this salad, you can easily sub out the zukes for cukes depending on the season. This salad is so delicious, nothing about it screams “low carb!” but everything about it pokes you in the taste buds in a socially acceptable way.
Parmesan Vegetable Salad
1/3 cup grated Parmesan cheese
2/3 cup mayonnaise
2 Tbsp white vinegar
1 tsp dried basil leaves
1 clove garlic, minced
2 cups broccoli florets, cut into bite-sized pieces
1 1/2 cups cauliflower florets
1 small zucchini, cubed
1 cup quartered cherry tomatoes
1 carrot, shredded (about 1/2 cup)
1/3 cup small red onion, chopped
1. Mix cheese, mayonnaise, vinegar, basil and garlic in a large glass bowl.
2. Add remaining ingredients.
3. Cover and refrigerate at least 2 hours.
4. Salad is best the next day.
Makes 6 servings.
Nutritional information per serving: Calories: 221, Carbohydrates: 7 g, Fiber: 2 g, Net Carbohydrates: 5g, Protein: 3.6g, Fat: 20.3 g