This is for my friends' Tina and Vernon! Hope your family likes it.
1 pound cooked and crumbled bacon or 2 small packages of cooked, crumbled bacon found near the regular bacon
1 large head iceberg lettuce (can use other lettuces, but iceberg holds up better) - rinsed, dried, and chopped
1/2 red onion, chopped
10 ounces shredded 2% Sharp Cheddar cheese
2 cups chopped cauliflower
2 cups chopped broccoli
4 stalks celery finely chopped
1 cup low-fat mayonnaise
1 cup reduced fat sour cream
2 - 3 tablespoons Splenda
1 - 3 tablespoons of Red Wine Vinegar
1/2 cup grated Parmesan cheese
Other vegetables can also be added: Thawed frozen peas, peeled and seeded chopped cucumber, bell peppers, etc.
Make sure all vegetables are chopped with a small, fine chop. It makes it easier to eat and the ingredients combine together better. In a large flat bowl (a glass bowl is best, because the layers look pretty), layer the ingredients in the following order: lettuce, broccoli, celery, onion, cauliflower, bacon, 1/2 of the dressing. Top with the 1/2 cup of Parmesan cheese. Repeat layers and cover with the remaining dressing.
DRESSING: Whisk together the mayonnaise, sour cream, Splenda and vinegar. Taste. May need to adjust Splenda or vinegar until it tastes good to you. Season with salt and pepper.
Cover salad and refrigerate for at least 5 hours. Better if it can be refrigerated for 8 - 12 hours. Right before serving top with shredded cheddar cheese.
This salad makes a lot, but leftovers are good the next day.