1 head iceberg lettuce, torn
1 bunch broccoli, cut into florets
1 1/2 to 2 cups mayonnaise
2 tablespoons sugar
1 (3-ounce) bag grated Parmesan cheese
1/2 (2-ounce) jar real bacon pieces

In a clear salad bowl, layer lettuce and then, broccoli. In a separate bowl, combine mayo and sugar and spread over broccoli. Layer on parmesan followed by bacon. Cover and refrigerate several hours or overnight. Serves 12.