Ingredients

• 3/4 Head Lettuce
• 1 Head Cauliflower
• 1 Lb Bacon
• 1 Onion
• 2 Cups Portmann's® Mayonnaise
• 1/3 Cup Mantia's™ Parmesan Grated Cheese
• 1/4 Cup Ginger Evans™ Sugar

Directions

Prepare dish one and a half days before you serve. Cook bacon until crispy brown. Remove from pan and drain bacon on paper towel. Crunch bacon into little bits. Tear lettuce into bite size pieces. Mince onion finely and pare cauliflower into small bite size pieces. In a large casserole dish layer lettuce, cauliflower, bacon and onion in that order. Repeat process ending with 2 sections of 4 layers each. In a bowl mix mayonnaise, Parmesan cheese and sugar thoroughly. Spoon the mayo mixture over top of cauliflower & bacon covering the top of casserole completely. Cover dish with plastic wrap and refrigerate. Half day before serving take casserole out of fridge remove plastic wrap and fold ingredients until mixed. Recover and put back in fridge. Serve half day later. Note: This salad contains mayonnaise and must be kept cool. If necessary put the salad dish in a larger dish surrounded by ice.

Notes

No one in my family really knows where this recipe came from and I have yet to find it in any cookbook or website. This is a traditional dish that we have every thanksgiving and usually at Christmas time too and can't remember a time when we didn't have this salad as part of our feasts. I have made this several times and find it best to make it the morning of the day before you plan on eating it. Then stir the ingredients first thing the next morning. The ingredients need some time mixed together to get the full flavor of the salad.