| 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. |
