HQC Cookbook Additions
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7 Layered Salad, Connie K..
Small head of iceberg lettuce, cut into bite-sized pieces
1 box frozen peas; or 1 ½ - 2 cups
½ cup chopped celery
½ cup chopped green pepper
1 cup chopped onion
4 oz shredded cheddar
8 slices bacon, cooked and crumbled
2 cups mayo
2 tablespoons sugar
In a 13 x 9 “pan”, cover bottom with lettuce. Layer remaining vegetables on top
Combine mayo and sugar. Spread this mixture over top of layered vegetables.
Cover with cheese then top with crumbled bacon.
This salad must be prepared and then refrigerated overnight or at minimum
prepared early morning for an evening serve.
It is good for 3 – 4 days.