Paige 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.
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
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!