Layered Lettuce Salad Recipe
by Lucille Cathelyn
Ingredients
1 small head Iceberg lettuce, torn in bite-size pieces (about 1 pound)
¼ to ½ cup chopped celery
½ cup chopped green bell pepper
¼ cup finely chopped onions
1½ cups frozen green peas
1 cup shredded Cheddar
6 bacon slices, cooked and crumbled
2 cups mayonnaise
2 tablespoons sugar
Instructions
1. Layer the lettuce, celery, bell pepper, onion, peas, Cheddar, and bacon in the order listed in a shallow pasta bowl or 13 x 9-inch casserole dish.
2. Combine the mayonnaise and sugar in a small bowl. Spoon over the top of the casserole, using the back of a spoon to spread evenly. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Tips from the Test Kitchen
Tips From Our Test Kitchen: There is no need to thaw the peas. They will thaw in the refrigerator.
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