TWENTY FOUR HOUR LAYERED SALAD
08-12-2007
Elizabeth Lamb

1 head lettuce, shredded

1 green pepper. sliced

1 cup chopped celery

1 onion chopped

1 box frozen peas,thawed but not cooked

1 cup mayonnaise

3 T sugar

1 c. sharp cheddar cheese, shredded

1/2 lb. bacon, crisp and crumbled

Layer vegetables in straight sided glass bowl in order listed.  Spread mayonnaise over to seal.  Sprinkle sugar over mayonnaise, then cheese and bacon.  Cover and refrigerate for 24 hours.  Toss and serve.

Article originally appeared on Cooking Our Way - Elizabeth Lamb’s Family Cookbook (http://www.cookingourway.net/).
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