Cauliflower salad

Iceberg Lettuce (salad), 1 head, large (remove)
Cauliflower, raw, 30 floweret (remove)
Onions, raw, 1 cup, chopped (remove)
Bacon, 1 unit, cooked (yield from 1 lb raw m (remove)
Mayonnaise, regular (mayo), 1 cup (remove)
*Splenda, 3 tsp (remove)
Parmesan Cheese, grated, 1 tbsp (remove)

break apart lettuce
break off flowerets of cauliflower..the smaller the better to spread through the salad.
chop up finely I cup of onino
Fry up ( i use the microwave and really let the fat run off and absorb with paper towels) bacon
Chop up the bacon finely.
Mix all together in a big salad bowl

Mix mayonaise (if you are going for low carb use real mayo, if you are looking at calories and fat go for miracle whip or something lite).
Mix in splenda..refrigerate over night is best but not necessary
Mix the mayo/splenda into the salad.
Shake parmesean cheese over top.
Refrigerate till served.
It is best to mix the dressing right before serving.

The only thing to cook is the bacon.

Big salad bowl and it serves 8-10. I take this to Thanksgiving, Christmas and usually there are 10-12 people there and salad is left over.not much but some.
The more lettuce you add and cauliflower..the bigger the salad. Just do not go over a pound of bacon chopped up fine. It is just to add the taste.


Number of Servings: 10

Recipe submitted by SparkPeople user DEBIG31.