Cauliflower Salad

It's that time of year when my tastebuds are craving fresh!  I need crunchy veggies to make it through this never-ending winter.  This layered salad tastes good with a shredded meat sandwich, or even a burger.  I make it in a 9x13 pan and don't mix it, so everything stays crunchy, and we can eat it for a couple of days, or bring to a potluck.

Cauliflower Salad

Ingredients:

1 cup mayonnaise 

1/4 cup sugar

4 cups shredded romaine

3 cups shredded green & purple cabbage

2 carrots, grated

5-6 radishes, sliced & chopped

1+ cup cauliflower, chopped in bite size pieces

1-2 lbs. cooked, crumbled bacon (or 1+ cup bacon bits)

1 cup grated parmesan cheese

Directions:

Mix mayo and sugar together, set aside.  Place veggies in 9x13 in order above.  Spoon dressing over.  Sprinkle bacon over top, and parmesan cheese at end.  Can be refrigerated several hours before serving.