This layered garden salad is a fresh and vibrant dish, perfect for gatherings or as a side for any meal.
Cook the bacon until crispy, then crumble it into small pieces.
Cooking the bacon until crispy ensures it adds a delightful crunch to the salad.
Chop the lettuce into bite-sized pieces and place it as the first layer in a large glass bowl.
Using a glass bowl showcases the beautiful layers of the salad.
Add a layer of chopped cauliflower over the lettuce.
Ensure the cauliflower is evenly spread for a uniform layer.
Layer the thinly sliced red onion on top of the cauliflower.
Thinly slicing the onion helps distribute its flavor without overpowering the salad.
Sprinkle the frozen peas over the onion layer.
No need to thaw the peas; they will defrost naturally in the salad.
Slice the hard-boiled eggs and arrange them over the peas.
Slicing the eggs evenly ensures a consistent layer.
Sprinkle the shredded cheddar cheese over the eggs.
Use freshly shredded cheese for the best flavor and texture.
In a small bowl, whisk together the mayonnaise, sugar, vinegar, and Parmesan cheese to make the dressing.
Whisking the dressing thoroughly ensures a smooth and creamy consistency.
Drizzle the dressing evenly over the top of the salad.
Drizzling the dressing evenly ensures every bite is flavorful.
Top the salad with the crumbled bacon and refrigerate until chilled.
Chilling the salad allows the flavors to meld together beautifully.
Serve the salad chilled and enjoy!
Serve in individual bowls to showcase the layers.
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