That Addicting Salad

That Addicting Salad


"The salad that initiated a year-long quest to duplicate the recipe! When I threw yet another attempt at the dressing in the fridge overnight, I hit on the secret ingredient. A huge hit with guests!"

Ingredients 12 h 15 m {{adjustedServings}} servings 285 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
  2. In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.
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Reviews 42

  1. 57 Ratings


Four stars because of the high fat content, but I have been making this salad for years. It is always a huge hit. NEVER use fake bacon, or fake anything when you are in the kitchen. I do this as a layer salad. Building from bottom to top, it goes, lettuce, carrot, broccoli, cauliflower, bacon. Smear dressing mixture over top and SEAL in the salad ingredients with the dressing from edge to edge. Now refrigerate overnight. Just prior to serving, toss salad. Your veggies will be nice and crisp and fresh and the dressing will have developed properly.


Well, I thought that I knew better than the author and served this salad in less than 1 hour. No raves, but good. Then the next evening I served the remainder of it, and YOU ARE RIGHT - it takes a night in the fridge and it's perfect. Magic.. my parents loved it. My kids tolerated it.


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!!!