Recipe by Mary Beth Guard
From George Stella’s Good Carb Family Cookbook
Prep Time 30 mins/Cook Time 0 mins/Serves 16
2 bags slaw mix or 1 head white cabbage, shredded
1+1⁄2 cups shredded cheddar cheese (may use 3⁄4 cup crumbled bleu cheese)
1 green or red bell pepper, seeded and diced
3⁄4 head cauliflower, chopped or thinly sliced
1⁄2 red onion, finely chopped
1 pound bacon, freshly cooked until crispy and large crumbled
2 cups cooked boneless chicken breast, shredded or cubed
2 cups mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar substitute
1 teaspoon Beau Monde seasoning (available in spice section of market)
SPECIAL EQUIPMENT: large, clear glass “Trifle” or salad bowl
1. Add the dressing ingredients to a bowl and mix well.
2. Toss the cabbage with the dressing and place in the bottom of the
bowl as the first layer followed in order by the cheese, peppers,
cauliflower, onion, bacon and chicken. Serve from the bottom up so the
dressing from the cabbage reaches the other ingredients.
You may leave the chicken out if using this salad as a side dish and
this salad can be made the day before as it keeps well for several days
refrigerated. A cheese grater works perfectly to chop the cauliflower
into tiny pieces!
NOTE: This is more like a cole slaw than a
lettuce salad and you NEED to mix in the dressing. Therefore it is not
recommended to put the dressing on the side.