Bacon Cauliflower-Lettuce Salad

When I went to Florida to see my dad at this time last year, he made the most ridiculously delicious salad.

It’s a little bit of a splurge, but I wanted to make something delicious and different for a dinner party I was going to on Saturday night at my friend Deb’s house.  Dad’s (soon-to-be) Famous Bacon Cauliflower-Lettuce Salad seemed like a great dish to take.  I made it a little bit healthier by making the following adjustments:

• Exchanging regular bacon for center-cut bacon
• Decreasing the bacon from 16 oz to 12 oz
• Using light mayonnaise

Next time I make it, I’m going to try to substitute the sugar for Splenda and see how that goes.  I think I’ll also try it with 1/2 fat free mayo and 1/2 lowfat mayo next round.  You’ll see why I say this as you look at the fat grams at the end.

Regardless of its stats, I have to admit between us friends, there was something awesome about making bacon for the first time in forever.

Bacon Cauliflower-Lettuce Salad

Serves 8

INGREDIENTS

1 head iceberg lettuce, rinsed and chopped

1 head cauliflower, rinsed and chopped

12 oz. center-cut bacon, cooked and crumbled

1 cup light mayonnaise

1/4 cup onion, minced

1/4 cup sugar

2 splashes Worcestershire sauce

1 splash lemon juice

INSTRUCTIONS

1.  Cook bacon in the oven or on the stove until crisp.  Crumble bacon and place in a bowl.

2.  Add mayonnaise, onion, sugar, Worcestershire sauce, and lemon juice.  Stir to combine and move to the refrigerator.

3.  Wash and chop the cauliflower.  Note:  I used the orange cauliflower because I had it in the fridge.  You can use any color really.

3.  Prepare the lettuce and add it to the large bowl.