 | | Directions |
- Wash and drain the iceberg lettuce, pat dry, and cut into bite size pieces.
- Wash cauliflower and cut into bite-size pieced.
- In a large glass bowl, layer half the iceberg lettuce in the bottom. Add all cauliflower, sweet onion and frozen peas. Add the remaining iceberg lettuce as the top layer.
- Mix sour cream and mayonnaise together and spread over salad; do not stir in! Sprinkle sugar on top, then sprinkle cheddar cheese over all.
- Cover bowl with plastic wrap. Refrigerate for 24 hours or 8 hours at the least before serving.
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Prep Time: 30 minutes
|  | | Ingredients | | - | | 1 head iceberg lettuce |
| - | | 1 cup cauliflower |
| - | | 1/2 sweet onion, thinly sliced |
| - | | 1 package frozen peas, drained |
| - | | 1 cup sour cream |
| - | | 1 cup mayonnaise |
| - | | 2 tablespoons sugar |
| - | | 1/4 pound cheddar cheese, grated |
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