1 pound bacon, fried and crumbled
1 large head iceberg lettuce – rinsed, dried, and chopped into small pieces
1 red onion, chopped fine (reserve 4 rings for garnish)
2 boiled eggs, sliced
1 (10 ounce) package frozen green peas, thawed
10 ounces Cheddar cheese, shredded
1 cup cauliflower, chopped
- 1 cup Grape Tomatoes, sliced in half (optional)
1 1/4 cups mayonnaise
2 Tablespoons white sugar
2/3 cup Parmesan cheese, grated
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large flat (transparent) bowl, place the chopped lettuce and top with a layer each of onion, peas, cauliflower and shredded cheese.
3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
4. Just before serving, top with a layer of bacon.
5. Add an optional layer of sliced grape tomatoes if desired
6. Garnish with sliced eggs and onion rings.
We mentioned a transparent bowl above, because this is so pretty with the colors of the layers, it is a real eye-pleaser served in a glass salad bowl. Use really thin layers of the non-lettuce vegetables to prevent overpowering the lettuce. We often like to mix in an additional layer of Romaine lettuce, too. This salad does not hold over well once dressed, but, you can scale this recipe to fit the number of servings you desire. I have, at times, also added a layer of chopped tomatoes just for the color.
Lea’s original recipe card from junior high school “Home Economics” class