This is an oldie but a goodie: crisp and crunchy with fresh veggies but topped with just enough bacon, mayo, and cheese to taste sinfully good. You have to make it the day before, so it’s ready for any occasion when you are!
1 head of lettuce, broken or cut in pieces
1 red onion, diced
1 head of cauliflower, cut fine
1/4 head of red cabbage, cut fine
1 small bag of frozen peas
2 or 3 carrots, halved lengthwise and sliced
1 lb. bacon, cooked and crumbled
2 C. mayonnaise
1/4 C. sugar
3 C. Parmesan cheese
Layer all ingredients in a large glass bowl for best presentation—or in a large bowl with a sealable lid—and cover tightly. Chill in the fridge overnight. Toss just before serving.
Kitchen Hint: Don’t mix the topping ingredients, just layer them on the salad and let them blend themselves. You can replace part or all of the Parmesan with shredded Cheddar cheese, too.