I promised this post to friends quite a while back. While visiting my family in Indiana, I made this salad and posted about it on Facebook. The response from my friends was "where's the recipe?". Due to limited internet connectivity, posting the recipe had to wait until I made the salad again....which was today!
This is one of those recipes you can make from memory, no recipe cards necessary. It' great for potlucks and buffets. With a few simple quality ingredients, I guarantee, folks gathered around your table will be going back for seconds and if you take it to a potluck, you will bring home an empty bowl every single time!
1/2 head iceberg lettuce chopped or shredded
1 head of cauliflower, broken into bite sized pieces
1 pound of bacon, fried crisp and chopped
1 red onion, thinly sliced
1 1/2 - 2 cups mayonnaise (not Miracle Whip)
1/3 cup sugar
fresh grated Parmesan cheese
Clean the lettuce, chop the head in half and chop one half into bite sized pieces or shred thinly.
Wrap up the other half and put it away for salads later in the week.
Clean and separate the cauliflower into small bite sized pieces. I also chop up the stems, they are just as tasty as the flowerettes.
Fry the bacon until crisp (or bake it in the oven on cookie sheets, like I do). Drain and chop into small pieces.
Peel and thinly slice the red onion.
In a large (and I mean large) bowl, create the base layer of chopped lettuce.
On top of the lettuce, layer in the cauliflower pieces.
Next, add the sliced onion.
Top the onion with the chopped bacon.
Now for the messy part......
Spread on the mayonnaise. You should cover the entire top of the salad, leaving no gaps between the mayo and the sides of your bowl.
Evenly sprinkle the sugar over the mayo.
Top the sugar with a healthy layer of freshly grated Parmesan cheese.
Dish it up....everyone will be coming back for a second helping!
...and that's What's Cooking at Cathy's ~ Enjoy!