1 head cauliflower, broken up
1 large purple onion, sliced thin
1 box frozen peas, thawed
1 lb bacon, fried, drained, crumbled
1 1/2 cups low-fat mayonnaise (I use mayo made with olive oil)
1/4 cup Splenda Granulated
6-oz can Parmesan cheese
Mix the Splenda and mayonnaise together; set aside.
Layer the ingredients, in the order listed above, in a large bowl or an oblong glass baking dish.
Spread the mayonnaise mixture over the top of the salad and sprinkle the cheese overall.
Cover salad and let set overnight.
Toss before serving.