Susans Chopped Cauliflower Bacon Salad Recipes

BACON CAULIFLOWER SALAD

Steps:

• In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

CAULIFLOWER SALAD WITH CHEDDAR AND BACON

Steps:

• Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.

BACON & CHEDDAR CAULIFLOWER SALAD

Steps:

• Whisk the dressing ingredients together. In a large bowl combine the chopped cauliflower, dressing, cheddar cheese, and bacon bits. Mix well. Garnish with additional bacon bits if desired.
• I like to let the salad "marinate" in the fridge for 30-60 minutes before serving. Leftovers will keep a day or two in the fridge, but the salad gets softer. If you want to prep this for an event, chop the cauliflower and mix the dressing up in advance; but keep the cauliflower, dressing, cheese, and bacon separate. It'll take all of 2 minutes to mix it up an hour or two before serving.
• PS: I've been getting some questions so I thought I'd clarify here that YES, the cauliflower is raw! It softens a bit in the dressing, but it has a nice crunch to it. It's like a broccoli salad, but with cauliflower. It's not really meant to be a low-carb mock of a potato salad. I'll leave that to the Picnic Radishto Salad on page 224 of Convenient Food, which was specifically formulated for that purpose.

SUSAN'S CHOPPED CAULIFLOWER & BACON SALAD

Steps:

• 1. Cook bacon until very crisp, but not burned. Let cool. Chop cauliflower, bacon, jalepeno & green onion very finely.
• 2. Line a casserole dish or large bowl with romaine leaves then layer the chopped cauliflower, the chopped bacon, followed by the chopped green onion & jalepeno.
• 3. In a blender - blend the mayonaise, rice vinegar, cracked pepper & garlic powder,then pour evenly over the salad layers. Top with the shredded parmesan cheese.
• 4. Cover tightly and refrigerate for 24 hours. Toss before serving.

BLACK EYED SUSAN SALAD

Steps:

• Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.