Ingredients for 24 Hour Salad
- Iceberg Lettuce
- 1 medium head cauliflower, cut into florets
- 1/2 pound bacon
- White Onion
- White Sugar
- Mayonnaise
- 1/2 cup grated parmesan cheese
How to Make 24 Hour Salad
- Cook 1/2 pound bacon until crispy. Crumble and set aside.
- In a large bowl, layer the following ingredients in this order: 1 head of chopped romaine lettuce, 1 medium head of cauliflower cut into florets, 1/2 medium red onion thinly sliced, and the crumbled bacon.
- Sprinkle 2 tablespoons of granulated sugar evenly over the salad.
- In a separate bowl, whisk together 1 cup mayonnaise and 1/2 cup grated parmesan cheese. Pour this dressing evenly over the salad.
- Cover the bowl tightly with plastic wrap, then with aluminum foil.
- Refrigerate for at least 12 hours, or preferably overnight.
- Before serving, drain off any excess liquid that has accumulated at the bottom of the bowl. Gently toss the salad to combine.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
55g
Fat
55g
Carbs
7g
