You pour a hot dressing over this crunchy salad of sunflower seeds, cashews, and bacon bits mixed with crisp iceberg lettuce.

1 med. size head iceberg lettuce, broken into bite-size pieces
1/3 c. thinly sliced green onion
1/2 c. chopped salted cashews
2 tbsp. chopped parsley
3 tbsp. roasted sunflower seeds
3 strips bacon
Salad oil
1/4 c. white wine vinegar
2 tsp. sugar
Salt and pepper
1/4 c. grated Parmesan cheese

In a salad bowl, mix together lettuce, onion, cashews, parsley and sunflower seeds. Set aside. In a frying pan over medium heat, cook bacon until crisp; drain and crumble into lettuce mixture. Pour bacon drippings into a measuring cup and add enough salad oil to make 1/3 cup total.

Return to pan with vinegar and sugar, and stir until sugar is dissolved. Pour over lettuce and toss well. Season to taste with salt and pepper. Garnish with grated cheese. Makes 6 servings.