Bermuda Summer Salad

• 1 lb. bacon
• 1 pkg. fresh mushrooms
• 1 head lettuce
• 1 medium red onion
• 1 c. sour cream
• 6 tsp. sugar, divided
• 1 to 2 Tbsp. milk (for thinning)
• 1 c. mayonnaise
• 3 oz. Parmesan cheese, grated

1. Fry bacon and slice mushrooms; set aside.
2. Tear lettuce into bite-size pieces.
3. Slice onion and separate into rings. Layer lettuce and onion rings on a platter.
4. Combine sour cream, 3 teaspoons of sugar and enough milk to thin mixture. Drizzle over the lettuce and onions. Combine the mayonnaise, remaining sugar and enough milk to thin the mixture to drizzle over the sour cream mixture on the lettuce and onions. Sprinkle on the sliced mushrooms, crumbled bacon and Parmesan cheese. Do not pre-mix the 2 glazes and do not toss the salad. Chill for at least 3 hours before serving.

bacon, fresh mushrooms, head lettuce, red onion, sour cream, sugar, milk, mayonnaise, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66686 (may not work)