Recipe Details
Ingredients
-
1poundsliced bacon
-
1headiceberg lettuce, finely chopped
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1headcauliflower, florets finely chopped
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1largered onion, shaved thin
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1cupmayonnaise
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3tablespoonswhite sugar
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⅓cupgrated Parmesan cheese
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1dashground black pepper
Cooking Directions
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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.
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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.
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Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
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Toss salad to serve; season with black pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories366 | |
| % Daily Value * | |
| Total Fat 31g |
39% |
| Saturated Fat 6g |
32% |
| Cholesterol 34mg |
11% |
| Sodium 667mg |
29% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 3g |
10% |
| Total Sugars 9g |
|
| Protein 11g |
|
| Vitamin C 37mg |
184% |
| Calcium 74mg |
6% |
| Iron 1mg |
6% |
| Potassium 455mg |
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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