Prep 20 mins
Cook 0 mins
A great salad that uses uncooked vegetables. It is crisp and tasty. The green olives and bacon give it a great taste.
- 1 head cauliflower
- 1⁄2 lb bacon, cooked and crumbled
- 2 medium tomatoes, diced
- 1 bunch green onion, chopped
- 1 cup diced cheddar cheese
- 1⁄2 cup pimento stuffed olive, sliced
- 1⁄2 cup mayonnaise
- Break cauliflower into bite-size flowerettes.
- Wash and drain thoroughly.
- Toss with remaining ingredients.
I scaled this down to 4 servings with no problem. It's a great salad! Lots of crispy crunchy flavors. The bacon and olives mix together really well. The cheese was a nice finishing touch. SO easy to make! Really loved this! Thank You Miss Annie!!
This is a great flavor combo. I used real bacon bit (easier), 2% fat shredded cheddar, and ranch dressing mix (f.f. mayo, skim milk and 2 tb. olive juice)to top it off I used fresh ground mix peppercorn. YUMMY! The bowl was wiped clean at the church potluck.
I had everything on hand and decided to whip this up to accompany our dinner. This was really a great tasting salad! I let everythin sit for just a bit in the fridge and it kept getting better. Was even better the next day! This makes a really nice, colorful presentation, too. Thanks!