Cauliflower, Parmesan & Bacon Salad

Recipe Shared by Gene from Celebrate Low Carb
Serving Size : 8

1 small iceberg lettuce, torn (about 8 cups)
1/2 head cauliflower, coarsely chopped (about 3 cups)
1/2 red onion, chopped
1 cup mayonnaise
2 packets Splenda
1/2 teaspoon thyme, dried, crushed
1/2 cup grated parmesan cheese
1/2 pound bacon, cooked and crumbled
1/8 cup green onions, chopped (green part only)
8 cherry tomato, sliced

Later first three ingredients in a large glass bowl.

Combine the mayonnaise, Splenda and thyme, stirring well to combine. Spoon the mayonnaise mixture over the vegetables and top with the parmesan cheese.

Cover and chill at least 3-4 hours.

Sprinkle with bacon and green onions and place the tomato slices on top right before serving.

Per Serving (excluding unknown items): 401 Calories; 39g Fat (84.6% calories from fat); 12g Protein; 4g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 712mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

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