Layered Salad



8 to 10 servings



1 head iceberg lettuce
1 pkg. (10 oz.) frozen peas, thawed
1-1/2 cup chopped celery
1-1/2 cup chopped bell pepper
1/2 cup minced onion
1 cup shredded Cheddar cheese
1 can cooked bacon
2 cups mayonnaise
1 tbsp. sugar


Break lettuce into a deep glass bowl or oblong glass baking dish. Add peas in a layer, then chopped celery, bell pepper and onion. Sprinkle Cheddar evenly over vegetables, followed by the bacon. Stir mayonnaise and sugar together to dissolve the sugar. Spread mayo mixture gently over entire salad to cover completely. Cover dish with plastic wrap and chill 24 hours.

Author's Comments

This is one of those recipes with a thousand variations that appears in fundraiser cookbooks. It's always tasty AND it's a great make-ahead salad. One variation suggests sprinkling 1 cup chopped dry-roasted peanuts on top just before serving.

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