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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 12 |
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This is my prized recipe from my late Grandmother Dee, who made this every Thanksgiving and Christmas for our family. I looked forward to this every year, and now that she is gone, I still have this wonderful recipe to remember her by every time I make it. Even better the next day. Warning: Not for people who don't like mayo, or for people who are on a diet. Ingredients:
1 head romaine lettuce, washed and chopped |
1 head iceberg lettuce, washed and chopped |
1 green bell pepper, seeded and chopped |
3 small green onions, chopped |
1 bunch celery, chopped |
salt and pepper |
1/4 cup sugar |
1 dozen egg, boiled, peeled and sliced |
1 (12 ounce) bag frozen green peas |
1 (30 ounce) jar mayonnaise |
4 cups shredded sharp cheddar cheese |
12 slices bacon, cooked and crumbled |
Directions:
1. In a very large bowl (I mean HUGE, even a large stock pot would do in a pinch, or a punch bowl), mix together both lettuces, and squeeze extra water out of lettuce with paper towels, until mostly dry.
2. Layer the chopped bell pepper, green onion and celery over lettuce.
3. Top with a layer of the frozen green peas.
4. Sprinkle with salt and pepper, and layer sugar evenly over top.
5. Next layer the sliced eggs.
6. Spread the mayo over eggs with a rubber spatula, making sure the mayo seals the edges.
7. Sprinkle cheese over, and then layer the cooked bacon.
8. Cover bowl with foil and refrigerate overnight.
9. When ready to serve, toss salad until all ingredients are mixed well.
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