24 hour green salad

Yield: 10 Servings

Measure Ingredient
1 \N Head lettuce; torn and drained
1 cup Chopped celery
½ cup Chopped green pepper
1 pack Frozen peas (do not thaw)
1 pint Hellmann's mayonnaise
2 tablespoons Sugar
4 ounces Parmesan cheese
8 slices Bacon; fried and crumbled

Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. Refrigerate overnight. Do not toss. Let guests serve from the bowl.

Mrs. W. L. Cain Mrs. C. R. Baker Mrs. Russell Straight Mrs. A. K. Wilhelm Recipe by: Company Fare, Vol. 2, 1974, First Presbyterian Church, Posted to MC-Recipe Digest V1 #740 by C4<c4@...> on Aug 13, 1997

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