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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is one of my favorite salads. It's easy to prepare and will keep in the fridge for several days if you don't toss the ingredients together. I omit the chopped celery and diced green pepper because of picky eaters in my family. From the kitchen of Shug Cupp Cleeton, Moberly MO. Ingredients:
1 head iceberg lettuce |
1 cup celery, chopped |
4 hard-boiled eggs, sliced |
1 (10 ounce) package frozen green peas, thawed & drained (uncooked) |
1/2 cup green pepper, diced fine |
1 sweet onion, chopped |
8 slices crisp bacon, broken up & drained |
2 cups mayonnaise (not miracle whip) |
2 tablespoons sugar |
6 ounces grated cheddar cheese |
Directions:
1. Cut lettuce into bite size pieces. Place in 9x13, lightly greased with mayonnaise, glass dish.
2. Layer rest of indgredients in order given.
3. Add sugar to mayo and spread over top like frosting. Top with finely grated cheddar cheese.
4. Cover with plastic wrap or foil and refrigerate overnight.
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