My mom’s make-ahead cauliflower salad with lettuce is great for picnics and barbecues.
Ingredients
- 1 pound sliced bacon
- 1 head iceberg lettuce, finely chopped
- 1 head cauliflower, florets finely chopped
- 1 large red onion, shaved thin
- 1 cup mayonnaise
- 3 tablespoons white sugar
- 1/3 cup grated Parmesan cheese
- 1 dash ground black pepper
Directions
Step 1
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.
Step 2
Layer lettuce, cauliflower, onion, chopped bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover the bowl tightly with plastic wrap. Place a heavy pan on top to press down salad.
Step 3
Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
Step 4
Toss salad to serve; season with black pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 366 | |
% Daily Value * | |
Total Fat31g | 39% |
Saturated Fat6g | 32% |
Cholesterol34mg | 11% |
Sodium667mg | 29% |
Total Carbohydrate14g | 5% |
Dietary Fiber3g | 10% |
Total Sugars9g | |
Protein11g | |
Vitamin C37mg | 184% |
Calcium74mg | 6% |
Iron1mg | 6% |
Potassium455mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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