Tossed salad

Yield: 8 Servings

Measure Ingredient
1 medium Head lettuce or same amount of spinach leaves
1 pack Cauliflower or broccoli flowerettes
1 medium Onion; sliced thinly
\N \N Parmesan cheese; to taste
6 slices Bacon; cooked crisp, crumbled
1 tablespoon Parsley
\N \N Mayonnaise; sufficient to cover salad
\N \N 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.


From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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