Total Time
Prep 30 mins
Cook 0 mins

Make sure to serve this in a deep glass bowl, so you can show off the colorful layers. This is especially good the day after.

Ingredients Nutrition


  1. Cook bacon crisply, crumble and set aside.
  2. In a large deep glass bowl, place the chopped lettuce first, and top with a layer of cauliflower, onion, peas, eggs, then cheddar cheese.
  3. Prepare the dressing by whisking together the mayo, sugar, vinegar and Parmesan cheese.
  4. Drizzle over salad, top with crumbled bacon, and refrigerate until chilled.


Most Helpful

Wow, this was sooo good! I never would have guessed the flavor that comes from this salad. It is hard to stop eating! I even hate peas, but gobbled up every bite without picking them out! I made this for a family picnic and people kept saying, ooh who made the salad?? That was a great compliment! I can't wait to make it again!

Ultimate Food Junkie July 25, 2007

I made this for Mother's Day. I made it with Splenda instead of sugar. I also added pepper jack cheese. Excellent.

Posiespocketbook May 12, 2013

Very good. I served this at my son's Baptism party alongside ham and recipe #48674. I made it in my clear glass punchbowl so the layers could be seen. Leftovers kept well for about three days, until they were gone.

AmyMCGS November 19, 2006

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