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Make Ahead Salad Recipe

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This recipe for Make Ahead Salad, by , is from The Fields Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Hill Leissner
Added: Monday, August 18, 2008


Large head of lettuce (or bag of just chopped iceberg lettuce)
One head of cauliflower
1 lb bacon
1/2 cup Splenda
1 cup chopped red onion
1 cup grated parmesan cheese
1 1/2 cups real Mayonnaise

This salad must be layered in the order listed and then put in the fridge for at least two hours before mixing. It is great for diabetics and low carb diets.

Shred lettuce and put it as the bottom layer of a large bowl.

Chop cauliflower into small pieces and spread in a layer over lettuce.

Fry bacon crisp, cool and chop into small pieces and place on top of cauliflower.

Spread the one cup of finely chopped red onion on top of the bacon.

Spread the mayo in an even layer over the whole bowl.

Sprinkle the cheese and the Splenda on top of mayo.

Let chill for about 2 hours and then mix thoroughly and serve.

Personal Notes:
Personal Notes:
This is a HUGE favorite at family gatherings. I know Aunt Diana and my Daddy love it! I hope you all enjoy!




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