24 hour green salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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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