When cauliflower is cut into “steaks” and grilled, the result is delicious caramelized edges and smokey flavor. This is certain to become your favorite way to eat cauliflower because it is topped with nutty Parmesan and earthy truffle oil. If you prefer your cauliflower to be softer, increase the cooking time by a few minutes.
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups shredded sharp Cheddar cheese
- 1 ¼ cups mayonnaise
- 4 cups torn iceberg lettuce
- 2 large Roma (plum) tomatoes, or more to taste, chopped
- 1 (6 ounce) can sliced black olives, drained
- 1 (10 ounce) package frozen peas, thawed
- 1 (4 ounce) can sliced water chestnuts, drained
- ½ cup cooked crumbled bacon
Instructions
- Mix Cheddar cheese and mayonnaise together in a small bowl.
- Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
- Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.
- Concentrate the ingredients of each layer at the perimeter of the serving bowl to create a colorful and eye-catching salad. Fill any remaining space in the middle of each layer with more lettuce.
- You can save time by using packaged crumbled bacon pieces instead of cooking your own.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 13 g |
| Sodium | 899 mg |
| Sugars | 4 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
I make this recipe but I put the tomatoes on top of the salad and cover it with Mayo. Then I add the cheese and bacon. The mayo seal the tomatoes and helps to flavor them and it adds to the salad. Sometimes I sprinkle a little seasoned salt over the tomatoes before covering, but just a little. This salad lasts forever in the fridge as leftovers if you don’t mix it in the bowl and just cover it.
No peas so used frozen broccoli No olives so used fresh mushrooms Added minced onion and garlic powder and ground pepper to cheese and mayo Next time might do 1/2 sour cream and 1/2 mayo to cut calories and maybe some hidden ranch seasoning
Everyone loved it, served it at a huge going away get together!
I have been looking for this recipe. I can remember eating this salad as a little kid in the 1970’s. I will be replacing the water chestnuts with green onions and the black olives with parmesan cheese to give it some kick. Sure to be yummy!
Needed more bacon and the canned water chestnuts added a nasty flavor. I will be omitting those. Pure mayonaise is not my idea of a dressing for a salad.
Much better with a half cup “or more” of sugar (or Splenda) mixed into the mayonnaise before icing the salad with this dressing.