Cook bacon & drain, set aside. Cook frozen peas, drain, cover in cold water & set aside. Shred iceberg lettuce into large serving bowl. Break up cauliflower into florets and layer over lettuce. Slice onion into thin rings and layer over cauliflower.
2
Drain cold water from peas, making sure they are fairly dry. Layer peas over onion layer. Crumble bacon and spread in layer over peas.
3
Spread mayonnaise over peas, sprinkle with Splenda or sugar substitute to equal 2 tablespoons of sugar (erythritol is best but requires more to equal sweetness of sugar). Sprinkle parmesan cheese over top, cover tightly and store in refrigerator for at least 3 hours.
4
Toss salad just before serving and place in individual bowls. This salad keeps well, just add extra crisp lettuce to other ingredients.
