Parmesan Vegetable Salad

Look at how colorful this dish it. It pops with flavor, too.

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

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  1. DollbabeDesigns says

    This looks great! Do you think this could be baked? My DH has a problem with raw veggies. I think I'll try it to see. Mmmmm, either way!

  2. Your Lighter Side says

    I'm sure you can. You could probably even use alfredo in place of the mayonnaise (or with it) to bake.

  3. The Low Carb Cook says

    Wow! This dish looks fabulous! I like the alfredo sauce idea too 🙂

  4. Your Lighter Side says

    I am such a ho for alfredo.

  5. Sue Bechtel says

    Just made the dressing for this recipe and it’s delish. My husband made a salad yesterday but didn’t make any dressing so this recipe will be perfect with it. And it’s so easy that now he can make it too! Thanks!

  6. Do you have the nutritional info for this recipe?

  7. I didn’t use the carrots but did everything else exactly the same as is listed. I think that a serving is half a cup?
    This, (like everything that I’ve tried from this site), was absolutely delicious. I’ve been talking the site up to other low-carbers on My SO loves this salad and so does the ever finicky teenager, so this was a win on all fronts.
    Thank you!

    • Thank you so much for taking the time to let me know what you think of the recipe, Toni–and for your vote of confidence with friends. I love meeting new people! I would say a serving is half a cup.

  8. This is pretty tasty! I added baked chicken breasts to make it more of a meal and have been taking it to work for lunch this week!

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