Description:

A favorite from the '70s and it can be made ahead!

Source:

susanm

Serves/Makes:12

Ingredients

• 1 large head iceberg lettuce, shredded or torn
• 1/2 cup (125 ml) green pepper, chopped
• 1/2 cup (125 ml) celery, chopped
• 1/2 cup (125 ml) onion, chopped
• 1 pkg. (10 oz (280 grm).) frozen green peas
• 2 cups (475 ml) mayonnaise
• 2 tbsp (30 ml) sugar
• 6 oz (168 grm). sharp chedder cheese, grated
• 8 bacon strips, fried, drained and crumbled

Preparation

• Place lettuce in salad bowl.
• Add in layers green pepper, celery, and onion.
• Top with green peas.
• Spread mayonnaise over the peas.
• Sprinkle sugar on the mayonnaise (this becomes the dressing).
• Top with chedder cheese and bacon.
• DO NOT TOSS.
• Cover and refrigerate for at least 24 hours.
• May be tossed before serving.

Comments

This particular recipe says to cook, drain and cool the peas before adding them. Personally, I prefer the crispness the uncooked peas add to the salad. This salad is also known as 24 Hour Salad.