In a large bowl, cut fine and thoroughly mix the following.
1/2 head of cauliflower
1/2 head of lettuce
1/2 pound of sliced bacon, cooked first
1 onion
1 cup of Parmesan
Pepper to taste
Enough mayonnaise to stick it together
 (1/2 to 1 cup)
This recipe is by former Penn State
Director of Admissions Scott Healy
(and originally from SMU).
The Salad Chef presents ...
Cauliflower Salad
at The Fatted Café
Choosing the
BEST HEAD
of lettuce!
| Back Home | The Dinner Menu | More Salads |
Guard Cat on Duty
In a large bowl, combine ingredients as follows.

With a sharp knife cut the cauliflower, lettuce, onion and cooked bacon in
very small pieces. Add Parmesan and pepper to taste, and toss dry until
well mixed. Then stir in enough mayonnaise to stick it together.

Cover and chill until ready to serve.