Twenty-four hour salad

Yield: 1 Servings

Measure Ingredient
1 \N Head romaine lettuce
1 \N Head iceberg lettuce
10 ounces Frozen peas, rinsed until just thawed
2 mediums Sweetish onions, chopped
1 \N Green pepper, chopped
1 cup Celery, chopped
1½ cup Mild cheddar cheese, grated
½ cup Parmesan cheese, grated
1 cup Or 2 Hellmann's real mayonnaise
1 cup Or 2 sour cream
2 tablespoons Or 3 sugar
\N \N More parmesan cheese

Wash the lettuce. Break into pieces, line the bottom of a [large] bowl. Add layers of peas, onion, green pepper, celery, cheddar, more lettuce, another layer of everything, top with lettuce. Sprinkle parmesan cheese over the top.

Combine equal amounts of mayonnaise and sour cream, add sugar, mix well. Spread over the top of the salad. Sprinkle more parmesan on top.

Cover and chill 12-24 hours.

Some people say to toss before serving; this makes for soggy leftovers if you don't eat it all. I suggest dishing out portions at a time and tossing the portion separately (keep the rest in layers with the dressing on top, it will be good for a couple of days).

Similar recipes