This salad is amazing.
A friend of mine mentioned how they have it every year for Thanksgiving.
I started serving it 2 years ago at Christmas,
and it was a big hit.
I even make it at Easter.
This salad was part of my Christmas 2014 dinner party.
This recipe serves a big crowd (15-20)
I served it with Scalloped Potatoes, a ham from Honeybaked Ham, and a shrimp/crawfish "dressing" aka "stuffing"
Unfortunately, I didn't get a picture of the salad
with the bacon and parmesan cheese on top
|Overnight Salad before the dressing|
|Overnight Salad with dressing|
In large bowl add:
- Lettuce (torn)
- Cauliflower (chopped)
- Broccoli (chopped)
- Purple Onion (chopped)
- Carrots (grated)
- Red Bell Pepper (chopped)
- 2 cups Mayonnaise
- ¼ cup Sugar
- 1 (1oz) Package of Hidden Valley Ranch Dressing
Seal container and refrigerate overnight.
Mix in and/or sprinkle parmesan cheese and *bacon bits on top.
*Note: I do not use bacon bits. I'm pretty picky about bacon. I put a couple slices on a baking sheet with a rack. I cover the baking sheet with foil first . Cook on 400 degrees until the bacon is crispy, about 20-25 minutes .