[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]SALAD FOR A CROWD[/title][fusion_text]Week of November 17th-21st
2 heads of lettuce chopped or torn
1 head of cauliflower cut in small pieces
1/4 C grated red cabbage
1/4 C grated carrots
1 medium chopped onion
1 lb bacon cooked and crumbled
3/4 C grated parmesan cheese
Combine all. Refrigerate until ready to serve. Serve with dressing: 3/4 C sugar, 1C milk, 2-1/2C mayo type dressing, pinch of salt. Beat dressing ingredients until smooth. Dress salad just before serving.
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