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Ingredients1 d 35 m servings 366 cals
Original recipe yields 8 servings
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces.
- Layer iceberg lettuce, cauliflower, red onion, bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover tightly with plastic wrap. Place a heavy pan on top of the salad to press it down.
- Refrigerate for 24 to 36 hours, checking occasionally that salad is still pressed down.
- Toss salad; season with black pepper.
Per Serving: 366 calories; 30.8 g fat; 13.6 g carbohydrates; 10.7 g protein; 34 mg cholesterol; 667 mg sodium. Full nutrition
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