Ingredients<\/p>\n\n\n\n
1 pound of bacon<\/p>\n\n\n\n
\u00b0 (1) Large lettuce (fully washed, dried and chopped)<\/p>\n\n\n\n
\u00b0 (1) Chopped red onion<\/p>\n\n\n\n
\u00b0 (1) A (10-ounce) package thawed frozen green peas<\/p>\n\n\n\n
\u00b0 (10 ounce) grated cheddar cheese<\/p>\n\n\n\n
\u00b0 1 cup chopped cauliflower<\/p>\n\n\n\n
\u00b0 (1 \u00bc) a cup of mayonnaise<\/p>\n\n\n\n
\u00b0 2 tablespoons white sugar<\/p>\n\n\n\n
\u00b0 A quarter cup of grated Parmesan cheese<\/p>\n\n\n\n
Directions :<\/p>\n\n\n\n\n\n\n\n
SPET 1.<\/p>\n\n\n\n
Add bacon in a large skillet and cook over medium-high heat until evenly brown. Shrink and set aside<\/p>\n\n\n\n
SPET 2.<\/p>\n\n\n\n
Place the chopped lettuce in a large flat bowl, and top it with a layer of onions, peas, grated cheese, cauliflower and bacon.<\/p>\n\n\n\n
SPET 3.<\/p>\n\n\n\n
Make the dressing by mixing together mayonnaise, sugar, and parmesan cheese. Sprinkle over the salad, put it in the fridge until it cools down.<\/p>\n\n\n\n
Notes :
The ideal time to prepare a salad overnight is the night before or four hours at most. Anytime sooner, the sauce will make the salad slightly moist. Make sure you arrange it carefully, then place the sauce over the rim, cover with plastic wrap or in a jar with a sealed lid, and keep cool until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 1 pound of bacon \u00b0 (1) Large lettuce (fully washed, dried and chopped) \u00b0 … <\/p>\n","protected":false},"author":1,"featured_media":71,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-70","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n