- 1/2 pound bacon
- 1 large head red cabbage, shredded
- 1 small head cauliflower, chopped
- 1 (8 ounce) bottle Zesty Italian salad dressing
- 1 (6 ounce) can French-fried onions
- 1/4 teaspoon ground black pepper
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a mixing bowl, combine cabbage and dressing. Toss and refrigerate overnight.
Before serving, toss together chilled cabbage and dressing with cauliflower, French fried onions, bacon and pepper.
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