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Submitted by: Amy Jones from Buckhannon, WV
Originally shared on the web 03/02/2011

1-lb. pkg. bacon, crisply cooked and crumbled
1 head cauliflower, chopped
1 bunch romaine lettuce, torn
2 heads iceberg lettuce, torn
1 c. crumbled blue cheese

Dressing:

1 c. cider vinegar
2 c. sugar
1 T. dry mustard
2 T. garlic powder
1/4 c. egg substitute
3 c. corn oil

Toss all ingredients together in a large serving bowl; cover and refrigerate until chilled. Prepare Dressing: Whisk all ingredients together. Pour Dressing on top of Salad before serving; refrigerating any excess dressing for later use. Toss gently. Serves 20.