Twenty-four hour salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head romaine lettuce | |
| 1 | Head iceberg lettuce | |
| 10 | ounces | Frozen peas, rinsed until just thawed |
| 2 | mediums | Sweetish onions, chopped |
| 1 | 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 |
| More parmesan cheese | ||
Directions
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).