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| 1 | Head Cauliflower; broken into flowerets |
| 1 | Head Lettuce; torn into small pieces |
| 1 | onion finely chopped |
| 1 x ca. 450 g | Bacon; cooked crisp and crumbled |
| 1/2 Tasse | mayonnaise |
| 1/2 Tasse | sugar granulated |
| 1/2 Tasse | parmesan grated |
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Prepare the salad by breaking up freshly rinsed cauliflower into flowerets, or bite-size pieces, tearing up the lettuce into small bite-size pieces, and finely chopping the onion.
Brown the pound of bacon until crisp, drain on paper towels to remove excess fat, and crumble. Let cool before handling.
Combine the mayonnaise, sugar, and parmesan cheese in a small mixing bowl, then blend in the vegetables and bacon. If serving later in the day, reserve the bacon and add it just before serving to keep it from becoming soggy.
v2.0l.
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