A small, family farm in Wisconsin

bday girlPaige and Lucas hosted a belated birthday dinner for Nikki last night.  They are the proud owners of their first  home, and their beautiful new home has a huge dining room, large enough to accommodate our big family.  Consequently, they seem to be the go-to gathering spot for family events involving eating….and they all do involve eating.   Paige and Lucas seem to enjoy hosting  these  frequent family dinners, but I hope it’s not too much of an imposition.  It will probably get old, fast.  We had a great dinner.  Paige made Italian sausage sandwiches and we had a delicious salad that Nikki made with greens, raspberries, blue cheese, pecans.  I took a salad too, and I’ll give you the recipe at the end of this post.  It’s a favorite for pot lucks. 

apple pie squares I also made Nikki’s favorite dessert, Apple Pie Squares.  I don’t have a recipe for them, it’s just pie crust and apples, with a glaze!  We shared good food and good conversation.

The  salad recipe follows.  I’m giving you the original recipe, and my modifications in parentheses to account for our family’s dietary needs.

overnight lettuce salad

Overnight Lettuce Salad

makes about 12 servings


1 head of lettuce (I use romaine)

1 bunch of green onions

1 head of cauliflower

2 cups mayo (light)

1/4 cup sugar (Splenda)

1 pound bacon (1/2 pound, try turkey bacon)

1/3 cup grated parmesan cheese

  • Fry bacon crisp and set aside.
  • Chop or tear lettuce and place in large serving bowl.
  • Cut raw cauliflower into bite size pieces and layer over the lettuce.
  • Chop green onion and sprinkle over the cauliflower.
  • Mix mayo and sugar, spread over salad.
  • Crumble bacon over the top.
  • Sprinkle with parmesan cheese.
  • Refrigerate for several hours or overnight.
  • Toss just before serving 

Let me know how you like it!




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