Ingredient
- 1 head iceberg lettuce
- 1/4 cup chopped purple onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped, fresh mushrooms
- 12 oz. package frozen peas, thawed
- 2 cups real mayonnaise
- 2 Tablespoons sugar or honey
- 1/4 lb. grated cheddar cheese (I like extra sharp)
- 1 lb. lower-sodium bacon, fried, cooled and crumbled
Method Of Preparation
- Remove core from head of lettuce. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan.
- Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas.
- Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon.
- Repeat with another salad layer, starting with lettuce and ending with bacon.
- Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours.
- Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.
Enjoy !
