Cauliflower, Lettuce & Bacon Salad

Ingredients

• 1 head large iceberg lettuce
• 1 head small cauliflower
• 12 slices cooked bacon
• 10 slice onion rings
• 1/3 cup shredded parmesan cheese
• 1/4 cup sweetener
• 1 cup low fat mayonnaise

Directions

1. Put bacon in a skillet and brown until crisp while preparing the rest of the ingredients. When crisp, let drain and cool on paper towels and crumble.
2. In a small bowl combine the mayo and sweetener (like Splenda). Let sit while continuing with the other ingredients.
3. Tear lettuce leaves into small pieces and add to a very large bowl for 1st layer. Don't use the very center of the head as that part is very bitter.
4. Add chopped cauliflower flowerettes for 2nd layer. Add rings of onions for 3rd layer.
5. Using a rubber spatula, spread the mayo and Splenda mixture on top of the layers, as if you were icing a cake. This is layer 4.
6. Sprinkle the shredded Parmesan cheese and crumbled bacon over the top of the 'icing' for layer 5.
7. Cover and chill for at least 4 hours. Letting it set overnight is even better.
8. Toss the salad immediately before serving. Yields 8 healthy portions.