You’ll find this attractive salad on buffet tables because it looks just great when you assemble it in a clear glass bowl. This is a salad that must be made about 8 hours before serving, which makes it very convenient for church suppers and potlucks when you don’t have time for a lot of last-minute preparations.
Yield:
10 to 12 servingsIngredients
1 head lettuce, torn in bite-size pieces
1 cup diced green bell pepper
1 cup chopped celery
1 cup diced onion
1 package (10 ounces) frozen peas, thawed
2 cups mayonnaise (low-fat mayonnaise can be used)
1 tablespoon white sugar
6 slices bacon, fried crisp and crumbled
3/4 cup grated cheddar cheese
Instructions
Place the lettuce in the bottom of a clear salad bowl. On top of the lettuce, layer the pepper, celery, onion, and peas in that order. Spoon the mayonnaise over the top to cover and seal the vegetables. Sprinkle the sugar, bacon, and cheese on top. Cover tightly with plastic wrap and refrigerate for 8 hours before serving.
