This salad has a nice blend of tastes and textures, and is a good way to serve fresh cauliflower. Here is how to make a bacon cauliflower salad.
Things You'll Need
- 1 head chopped iceberg lettuce, coarsely shredded
- 1/2 head cauliflower, in bite size pieces
- 1/2 pound sliced bacon, cooked and crumbled or
- 3/4 to 1 cup real bacon bits
- 3/4 cup shredded cheddar or Monterey Jack cheese
- 4 green onions, sliced with tops
- 1/2 cup mayonnaise
- 1/4 cup sugar
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried chives
- 2-3 teaspoons milk
- Salt and pepper to taste
Pan-fry the bacon strips in a large heavy skillet for about 8 minutes or until crispy, turning them once. Remove them from heat, drain them on the paper toweling and set them aside.
Meanwhile, chop the lettuce, cauliflower and green onion on a cutting board. Pour them into large mixing bowl.
Add the bacon and cheese and toss it all together well. Cover the bowl tightly and refrigerate for up to 3 hours if not serving immediately.
In a small bowl, stir together the dressing ingredients with a fork or whisk.
When ready to serve, pour the dressing into a small bowl and place it alongside the salad. Thin it with a little additional milk if necessary.
Tips & Warnings
- Don't omit the tarragon—it adds a nice flavor, plus the herb helps prevent gas, a potential side effect with cauliflower.
- Photo Credit www.tasteofhome.com
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