Ingredients
12
slices bacon
8
cups torn iceberg lettuce
3
cups coarsely chopped fresh cauliflower
1
cup thinly sliced carrots
1
cup sliced fresh mushrooms
1/2
cup chopped sweet red onion
1 1/2
cups light mayonnaise
2
tablespoons milk
1
tablespoon prepared mustard
4
oz. (1 cup) shredded Cheddar cheese
Preparation
Cook bacon in large skillet until crisp. Drain on paper towels. Crumble bacon; set aside.
In 13x9-inch (3-quart) glass baking dish, layer lettuce, cauliflower, carrots, mushrooms and onion.
In small bowl, combine mayonnaise, milk and mustard; blend well. Spread evenly over onion layer. Layer cheese and bacon over mayonnaise mixture. Cover; refrigerate at least 8 hours or overnight.
