Reviewed: Aug. 4, 2009

My family loves this recipe. As another reviewer mentioned, it originally came from a MN restaurant. They served it tableside just adding the dressing before serving. The dressing definately must be refrigerated to blend the flavors which in the original recipe included 1 tbsp. apple cider vinegar. I do add 1/2 cup shredded parmesan and some shredded colby-monteray jack blend to the veggie mix. I think that REAL bacon makes a difference too as my recipe calls for 1 pound crumbled. This is not a low cal, low fat recipe, but for low carb fans, it does fit if you use Splenda instead of sugar (a little less, as Splenda seems sweeter). I also do chop the brocolli and calif. somewhat small and keep the lettuce just chopped. I'm bringing this tonite to our neighborhood party, hope they like it!!!

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97 users found this review helpful

Reviewer:

MargieB

Reviewed: Jun. 9, 2006

This is a GREAT and EASY salad! I've made this a dozen times sice I first came across it last summer. It always goes down great! Never any left over. The dressing is enough for double the salad recipe for us though. I have doubled the reicpe and skipped the greens a couple of times and it went over just as well. DO LET DRESSING SIT IN FRIDGE OVERNIGHT! Rice wine vinegar works great for thinning out dressing if you like it that way!

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26 users found this review helpful

Reviewer:

MAEHEIDI

Reviewed: Mar. 23, 2012

yummy

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1 user found this review helpful

Reviewer:

DEE

Reviewed: Jun. 11, 2002

This was a great recipe! Unfortunately it looked a little weird and my kids (5)had a hard time getting up the nerve to try it. They aren't big cauliflower fans but it was so good I didn't push them to try so I could have seconds tomorrow.

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4 users found this review helpful

Reviewer:

EDEDEDDY2

Reviewed: May 31, 2006

This salad was a hit at our weekly office luncheon. I used 4 strips of bacon, cut into bite size pieces, instead of the bacon bits. Delicious!

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3 users found this review helpful

Reviewer:

Janice S.

Cooking Level: Intermediate

Home Town: Hartleton, Pennsylvania, USA

Living In: Millmont, Pennsylvania, USA

Reviewed: Dec. 5, 2006

I made this for dinner tonight and it was great. Only change I made was I added 1/2 of shaved Parmesian cheese to the greens instead of 1/2 cup of grated cheese. Of course I still used the grated cheese in the dressing last night. This did not serve 8 however. But we had this salad as our main course, it served 4.

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5 users found this review helpful

Reviewer:

hollyr

Cooking Level: Intermediate

Home Town: Rushville, Indiana, USA

Living In: Saint Peters, Missouri, USA

Reviewed: Dec. 17, 2006

I doubled the recipe but used the single amount of the dressing. It was a hugh success at our progressive dinner.

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5 users found this review helpful

Reviewer:

Kathie

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Reviewed: Feb. 19, 2011

Made this vegetarian. With vegie bacon and veganaise. It was great! Even my meat eating bf loved it!

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6 users found this review helpful

Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Bremen, Indiana, USA

Reviewed: Mar. 7, 2011

YUM! I made this for a family get together and LOVED it. My husband was hesitant about me making it when he saw the cauliflower... but chopped super fine, even HE thought it tasted good! Definitely make the dressing the day before. While you're at it, cook and crumble the bacon and chop the cauliflower so all you need to do is toss all the ingredients the next day! You won't be dissappointed!

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6 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 18, 2012

This is truly an AMAZING Salad!!! I had never had anything so tasty in the salad category for some time... and the flavor was incredible with the recipe only changed by the elimination of cauliflower and the addition of diced fresh tomato. Increditble!!! And my guests loved it as well... No leftovers on this one!!!

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2 users found this review helpful