This week is SALAD WEEK! Today’s recipe is a favorite in our family for sure! One of the great things about it is that you make it the night before you plan to serve it. That really helps when you have a lot of cooking to do for a holiday or even a family weekend gathering. The original version came from a beautiful lady and fabulous cook who went to our church in Winston-Salem, North Carolina. Over the years I have changed the recipe to better suit my family. I hope you enjoy it---and although it has the word “salad” in the title---that doesn’t mean it is healthy…oh well, enjoy it anyway!
Ingredients:
*Lettuce-washed, dried and torn into bite size pieces (I use 1 head of iceberg or ½ head of iceberg and an equal amount of romaine).
*Cauliflower-1 small head, washed (I just use the flowery tips, cut into bite size pieces).
Sometimes I use broccoli instead of cauliflower.
*Bacon-approximately 10 pieces, cooked until very crispy and crumbled.
*Parmesan Cheese- 1 cup(or more), shredded (please don’t use the powdered kind of parmesan cheese)
*Mayonnaise-1 cup (or more) –I use the Hellman’s olive oil variety
*Sugar-1/3 cup sugar (ok, use less if you want to)
Instructions:
*Wash, dry and tear lettuce into pieces and place in a large serving bowl.
*Wash, dry and cut cauliflower into pieces and place in a layer on top of lettuce.
*Layer crumbled bacon on top of cauliflower.
*Sprinkle parmesan cheese over bacon.
*Spread thin layer of mayonnaise over bacon and seal salad around the edges.
*Sprinkle sugar on top of mayonnaise (this sentence just seems crazy doesn’t it).
*Cover salad with plastic wrap and chill for 12 to 24 hours.
*Toss before serving.
No comments:
Post a Comment