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Lettuce & Cauliflower Salad w/ Parmesan




Source of Recipe


Verla @ Mimi’s


Recipe Introduction


This was a really good salad. Crisp and robust with the cheese. Use the best Parmesan you can get and grate it fresh. Verla got it from a friend of hers in Illinois. She says that she prefers to make the bacon just before serving the salad and adding it then so that it is nice and crisp. I’m sure this is good advice, but since I completely forgot the bacon until I had already served the salad, I can’t vouch for that.


List of Ingredients




SALAD:
1 head of iceberg lettuce, shredded
1 small head of cauliflower, separated into bite-sized pieces
1 small sweet onion, finely minced
1 lb. bacon, fried crisp and broken into pieces

DRESSING:
1 c. mayonnaise (I used reduced fat)
2 T. sugar (I used Splenda)
½ c. grated Parmesan cheese
Salt and pepper, to taste


Recipe



Layer salad ingredients in a bowl, in order.

Mix all dressing ingredients together and spread over top of salad. Cover and refrigerate overnight.

NOTE:

Serves 6-8