- For the dressing:
- 1/2 head iceberg lettuce
- 1/2 pound bacon cooked, cooled, and crumbled
- 1/2 head cauliflower
- 2 cups diced celery
- 1/2 cup mayonnaise
- 1/2 of a small head of red cabbage
- 2 cups shredded cheddar cheese
- 2 cups carrots
- 1/2 cup powdered erythritol, or any equivalent sweetener
- 2 tbsp cider vinegar
- 1/2 tsp pepper
- 1 pint grape tomatoes
- 2 tsp onion powder
- 1 tsp salt
- 1 cup sour cream
Fry or bake the bacon. Set it aside to cool. Chop the lettuce and place it in the base of the
Trifle bowl. Finely chop the red cabbage and lay it over the lettuce. Chop the cauliflower.
Place it over the cabbage. Cut the carrots into coin shapes. Place them over the cauliflower.
Dice the celery and layer it over the cauliflower. Layer the tomatoes over the celery.
Top the vegetables with the cheese shreds.
To make the dressing, combine the mayonnaise with the sweetener. Stir in vinegar, onion powder, salt, and pepper. Spoon the dressing over the salad, spreading it to seal the edges. Crumble the bacon and sprinkle over the top of the salad.
Preparation time 15mins
Cooking time 15mins
Adapted from 247lowcarbdiner.blogspot.com