INGREDIENTS
Salad:
- 1 pound bacon
- 1 large head iceberg lettuce – rinsed, dried, and chopped
- 1 red onion, chopped
- 1 (10 ounce) package frozen green peas, thawed
- 10 ounces shredded Cheddar cheese
- 1 cup chopped cauliflower
Dressing:
- 1 ¼ cups mayonnaise
- ⅔ cup grated Parmesan cheese
- 2 tablespoons white sugar
INSTRUCTIONS
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For the salad: 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; crumble and set aside.
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Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.
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For the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth. Drizzle over salad and refrigerate until chilled.
