You are going to love this fresh bacon salad made with big bites of cauliflower and two types of lettuce, topped with a homemade celery seed dressing. This salad feeds a crowd and is perfect for a potluck or family gathering.
I love serving this salad alongside pulled pork sandwiches and calico beans.
It’s that time of year again where my family hosts their annual barn party for our neighbors. The first year we hosted I distinctly remember a salad that a neighbor brought. After not being able to get it out of my mind – I got the recipe to share with you!
This homemade salad is bursting with flavor with the combination of fresh two kinds of lettuce, ingredients including cauliflower, bacon, and mushrooms. The homemade celery seed dressing is the icing on the top!
Key Salad Ingredients
- 1 head of bibb lettuce
- 1 head of iceberg lettuce
- 1 pound of bacon
- 4 hard boiled eggs
- 1 head of cauliflower
- 1 box of mushrooms
- 1.5 bunches of green onion bunches
How To Make This Salad
- Hard boil the eggs and fry up the bacon! Let cool.
- Chop up the remaining ingredients.
- Combine in a large bowl.
- Make the celery seed dressing.
- Pour the celery seeding dressing over the salad 15 minutes before serving. Give the salad a toss!
Salad Tips
- Pre-Chop and Prep Ingredients – You can prepare this salad the day before. Combine all the ingredients on the day you plan to serve it.
- Don’t add the dressing until about 15 minutes before serving. – Like most salad – too much dressing for too long leaves a soggy salad.
- Add the dressing per plate. – You can add the dressing per serving if you choose!
- Leftovers – If you haven’t added the dressing to the entire bowl, the salad ingredients will last for days in the refrigerator. Store in an airtight container with a paper towel.
Bacon and Egg Salad
Ingredients
Salad Ingredients
- 1 pound of bacon cooked and chopped
- 4 hard-boiled eggs chopped
- 1 head of bibb lettuce chopped
- 1 head of iceberg lettuce chopped
- 1 head of cauliflower chopped
- 1 box of mushrooms chopped
- 1.5 bunches of green onion bunches
Celery Seed Dressing
- 2/3 cup granulated sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 Tablespoon dry onion flakes
- 1 teaspoon celery seed
- 1 cup vegetable oil
- 1/2 cup white distilled vinegar
Instructions
- Hard boil the eggs and fry up the bacon. Let cool.
- Chop ingredients. Mix all together in one large bowl.
- Combine salad dressing ingredients and set aside. Keep refrigerated.
- About 15 minutes before serving, add salad dressing to the salad. Toss to mix well.
Notes
- Pre-Chop and Prep Ingredients - You can prepare this salad the day before. Combine all the ingredients on the day you plan to serve it.
- Don't add the dressing until about 10 minutes before serving. - Like most salad - too much dressing for too long leaves a soggy salad.
- Add the dressing per plate. - You can add the dressing per serving if you choose!
- Leftovers - If you haven't added the dressing to the entire bowl, the salad will last for days in the refrigerator. Store in an airtight container with a paper towel.
Leave A Reply!