24-Hour Salad

Demonstrated by: Brian Choy of Department of Health, Food Safety Program
Party Ideas, September 1, 2001.

electric_kitchen_logo

Ingredients:

1 large head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 to 2 packets (0.7 oz size) Italian salad dressing mix
20 oz frozen peas
2 heads romaine lettuce, torn into bite-sized pieces
1 lb bacon, diced
5 to 8 oz fresh Parmesan cheese, grated

Directions:

In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and peas; toss well. Refrigerate for 24 hours. Fry bacon until crisp; drain well. Before serving, combine cauliflower mixture with lettuce. Top with bacon and cheese. Makes 15 servings.

Review

Leave a review

Overall Rating