1 Pound Bacon; Fried Crisp
1 Large Head Iceberg Lettuce – Rinsed, Dried, Fine Chopped
1 Large Red Onion, Fine Chopped
1 Head Of Broccoli Chopped
16 Ounces Shredded Sharp Cheddar Cheese
2 Cups Chopped Cauliflower
2 Cups Mayonnaise
1 Tablespoons White Sugar
1 ½ Cups Grated Parmesan Cheese
Step 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
Step 2 In a large mixing bowl place the chopped ingredients. Toss to Combine. Dump in a large trifle bowl, cover and chill.
Step 3 Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Refrigerate until chilled. Serve dressing in gravy boat or serving bowl for passing around. Serve with crackers or crostini. Serves 12
Note: I also add 1 cup of crumbled feta cheese to my mixture. (Optional)