Cauliflower Salad

Line the bottom of a large shallow bowl with 1 medium head of iceberg lettuce torn into bite-size pieces.

Top with 4 cups of cauliflower florets & 1 cup thinly sliced red onion & 2 chopped hard boiled eggs.

Spread 3/4 cup of mayo over entire surface of salad. Sprinkle with 1/3 cup of grated Parmesan cheese & 1/3 cup of cooked chopped bacon.

Cover with plastic wrap & refrigerate overnight. Toss salad before serving.



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