24 Hour Salad - cooking recipe

Ingredients

1 large head iceberg lettuce
1 head cauliflower
1 lb. bacon, fried crisp and crumbled
1 1/2 c. mayonnaise
1 pkg. mild Italian salad dressing mix
2 (10 oz.) pkg. frozen peas (prefer Birds Eye)
1/2 c. Parmesan cheese

Preparation

Clean lettuce; drain thoroughly.
Tear into small pieces and place in large bowl.
Remove the flowerettes from the cauliflower and break into small pieces.
Arrange on top of lettuce.
Sprinkle crumbled bacon on top of cauliflower.
Spread mayonnaise evenly over these ingredients and sprinkle dressing mix over the mayonnaise.
Top with frozen peas (do not need to thaw), then sprinkle with Parmesan cheese.
Cover the bowl tightly and refrigerate overnight.
Just before serving, toss all the ingredients together.