This salad wouldn't be the same without iceberg lettuce, which contrasts perfectly with the creamy mix of ingredients.

Recipe by Cooking Light September 2000

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Yield:
7 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Combine first 5 ingredients; stir well with a whisk. Arrange tomato wedges in bottom of a 2-quart serving bowl. Top with lettuce and cauliflower. Spread the mayonnaise mixture over cauliflower. Top with onion and bacon bits. Cover with plastic wrap, and chill 8 hours or over-night. Toss gently before serving.

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Nutrition Facts

65 calories; calories from fat 33%; fat 2.4g; saturated fat 0.8g; mono fat 0.7g; poly fat 0.8g; protein 2.1g; carbohydrates 9.5g; fiber 1.3g; cholesterol 2mg; iron 0.4mg; sodium 261mg; calcium 36mg.
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