Prep 15 mins
Cook 0 mins
This recipe is from our school district cookbook. I love making this to take to people's house for dinner. It's simple yet delicious.
- 1 head lettuce, chopped fine
- 1 onion, chopped fine
- 1 head cauliflower, chopped fine
- 1 lb bacon, fried crisp and crumbled
- 1⁄4 cup sugar
- 2 cups mayonnaise
- 1⁄3 cup parmesan cheese
- Layer in preceding order.
- Cover tightly and refrigerate overnight.
- Toss before serving.
Oh I love this stuff! I've been making this for decades, but it has been a while. Seems to me I used to stir in a box of frozen peas and I mixed the mayo and sugar together before spreading over top. Then added the cheese. Now that Splenda has come along, I will definitely be making this more frequently - substituting Splenda for the sugar!
I hadn't seen this recipe in years, so I was glad to find it again. Used Splenda instead of sugar due to dietary restrictions. This is absolutely delicious and will go in my keeper file this time. Thanks so much.
I liked the salad ingredients, but the sweetness of it from the sugar wasn't my personal favorite of these type of overnight salads. But that didn't stop the leftovers from disappearing the next day. A thumbs up for me, but w/out sugar next time.