Ingredients
1# bacon, baked crisp, drained on paper towels and crumbled
1 large head of Iceburg lettuce, chopped
1 small Vidalia or Spanish onion, chopped fine
1 8oz bag of frozen peas
1 large head of cauliflower, separated into small florets
fresh ground black pepper to taste
4 boiled eggs yolks
2 1/2 cups mayonnaise (Hellmans)
1 1/2 cup grated Parmesan cheese
Preparation
Lay sliced bacon in a baking pan and bake 350 until crisp. Remove from grease and drain on paper towel well. Add the next five ingredients in large bowl, in the order written. Peas can be used frozen as the salad will sit before serving. Set aside. Mash boiled egg yolks in medium bowl well, with mayonnaise. Try to get as many lumps out as possible. Spread over the vegetables, making sure that there are no openings in the mayonnaise. You will want the dressing to seal in all of the flavors of the salad. Sprinkle cheese over the top of the mayonnaise, adding more or less, depending on taste. Cover with wrap and refrigerate for at least 2 hours but preferable overnight, hence the name “24 hour salad”! Before serving add the crisp bacon (refrigerate in small bag) and stir up the salad until well mixed. Sprinkle with salt to taste.
