Yield: 8 Servings
|1 medium||Head lettuce or same amount of spinach leaves|
|1 pack||Cauliflower or broccoli flowerettes|
|1 medium||Onion; sliced thinly|
|Parmesan cheese; to taste|
|6 slices||Bacon; cooked crisp, crumbled|
|Mayonnaise; sufficient to cover salad|
|Salt & pepper to taste|
In large salad bowl, layer the ingredients. Be sure to chop or break all ingredients very fine. End layers with bacon. Spread the top with mayonnaise and leave in refrigerator 24 hours. When ready to serve, toss and add salt and pepper to taste.
REFRIGERATE 24 HOURS
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .