![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiDKZ9fpCiIoENqc5utXbIQJT0eM6oN6gU9N6x-RP4L2JgZWG3nc86SkS8-pGM4CNU99rj03KFDHMC5UDVKeOZE1lkAdP_Uo5pVjlewNnGxPx2UOEnD-k7sAEsbOkK7-VuzwGsuGFpLwoyjJVc2ZvQQjF05IaXNATgBvTpZ2LYGen0jv_uPm25lFrOeuK/s320/1-18-min.jpeg)
Ingredients
A large head. Of lettuce, I rinsed it well, then I dried and chopped it.
500 gr.Of bacon.
1 C.Of grated Parmesan cheese.
1 C.Of chopped cauliflower.
1 Pkg. Of 10-oz frozen green peas, I thawed it.
1 C.Of mayonnaise.
1 chopped red onion.
Shredded Cheddar cheese.
2 Tbsp.Of white sugar.
Instructions
Step 1
In a broad skillet, I cooked bacon over medium-high heat until brown.
Step 2
I crumbled it, and set it aside for later.
Step 3
I combined the sliced cabbage, with the chopped red onion, the spinach, the shredded cheese, cauliflower, and the bacon in a wide flat dish.
Step 4
To make the dressing, I whisked the mayonnaise with the sugar, and Parmesan cheese together.
Step 5
I drizzled over the salad, then I put it in the fridge to totally chilled until serving time.
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