Salads |
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Layered Lettuce Salad - 1996
Recipe courtesy of Dorothy Nohl
INGREDIENTS
PREPARATION
Break lettuce apart and place in bottom of 9x13 glass baking dish or large bowl. Add peas, then onion, then celery, then green pepper in layers. Then crumble bacon over the salad, saving some for the top. Mix the mayonnaise and sugar. Spread over the salad. Sprinkle with the cheese and remaining bacon. Refrigerate 8 to 12 hours.
- 1 Head Lettuce
- 1 Package Frozen Peas -- Thawed
- 10 Slices Bacon -- Fried & Crumbled
- 1 Green Pepper -- Sliced
- 1 Medium Onion -- Sliced
- 1 Cup Celery -- Chopped
- 4 Ounces Cheddar cheese -- Grated
- 2 Cups Mayonnaise
- 2 Tablespoons Sugar
PREPARATION
Break lettuce apart and place in bottom of 9x13 glass baking dish or large bowl. Add peas, then onion, then celery, then green pepper in layers. Then crumble bacon over the salad, saving some for the top. Mix the mayonnaise and sugar. Spread over the salad. Sprinkle with the cheese and remaining bacon. Refrigerate 8 to 12 hours.