| | Directions | | Layer in order listed in 2 quart bowl; lettuce, celery, green pepper, onion and peas. Mix sugar and mayonnaise and spread over top to seal edges. Sprinkle with remaining ingredients. Cover tightly. Chill at least 8 hours (other crispy vegetables are good in this salad, but not tomatoes). Looks pretty in tall clear bowl. |
|
|
| Ingredients | | - |  | 1/2 head lettuce, finely chopped |
| - | | 1 cup celery, finely chopped |
| - | | 1 cup Green Pepper, finely chopped |
| - | | 1 cup purple onion, finely chopped |
| - | | 1 can English peas (17 ounce can) |
| - | | 1 1/2 cups mayonnaise |
| - | | 1 1/2 teaspoons sugar |
| - | | grated cheddar cheese |
| - | | 4 slices bacon, cooked crisp and crumbled |
| |
| |
