Vegetable Salad with Bacon
1 head lettuce
1 head cauliflower
2 scant cups mayonnaise
1 medium onion, chopped
1 lb. bacon, cooked and crumbled
1/2 cup grated Parmesan cheese
1/2 cup granulated sugar
Pinch lettuce into bite size pieces and top with cut flowerets from cauliflower (also the rest of the head, chopped). Place the rest of the ingredients in layers as given in recipe and cover tightly. Store in refrigerator 24 hours. Toss just before serving.
Optional: Top with red onion rings.
From: Wabash Valley Family Favorites, submitted by Mrs. Mildred L. McGrew