Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 1 | Head iceberg lettuce, |
| Broken into small pieces | |
| 1 cup | Celery, sliced |
| 1 pack | 10 oz. frozen green peas, |
| Cooked, drained, and cooled | |
| 1 medium | Vidalia or mild onion, |
| Finely chopped | |
| 1 pounds | Thinly-sliced Swiss cheese, |
| Cut into 1-inch strips | |
| 2 cups | Mayonnaise or ranch dressing |
| 1 cup | Parmesan cheese, grated |
| 1 cup | Soy bacon bits |
In 9 x 13-inch glass baking dish, layer all ingredients except soy bacon bits in order given. Cover tightly with plastic wrap and refrigerate overnight. Before serving, sprinkle soy bacon bits on top. Cut into squares and serve. F.A.T. REDUCER: Use lowfat cheese and lowfat mayonnaise or dressing. *From "Quick Bytes: Computer Lover's Cookbook" by Diane Pfeifer* ~Typed for you by Michelle Bruce Submitted By MICHELLE BRUCE On 05-26-95