Wednesday, May 9, 2012

24-Hour Salad


1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz size) Italian salad dressing mix
20 oz frozen peas or edamame
2 heads romaine lettuce, torn into bite-sized pieces
1 lb bacon, diced
5 to 8 oz fresh Parmesan cheese, grated


In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and peas (or edamame); toss well. Refrigerate for 24 hours. Fry bacon until crisp; drain well. Before serving, combine cauliflower mixture with lettuce. Top with bacon and cheese. ENJOY!

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