Layered Lettuce Salad
1 head of lettuce
1 c. celery, diced
4 hard boiled eggs, sliced
*1 (10 oz.) pkg. frozen peas, uncooked
1/2 c. green pepper, diced
**1 med. sized sweet onion, diced
8 slices bacon, fried crisp and crumbled
2 c. mayonnaise
2 Tb. sugar
4 oz. cheddar cheese, grated
Tear cleaned, crispy lettuce into small bite-size pieces & place in a 9"X12" glass dish. Layer rest of ingredients in order given.
Add sugar to mayo. & spread over the top as you would frosting. Top with grated cheese. Cover and refrigerate 8-12 hrs. or overnight.
At serving time, garnish with addtl. bacon & parsley.
*I prefer to use the petite peas or the Early June peas. They have the best and sweetest flavor and really make this salad extra special.
**You can use any onion, but I've found the sweet onions add the most. Vidalia's are the absolute best. But Texas Sweet work well when Vidalia's aren't available!! I've even been known to use red onion on occasion. It adds color and a slightly different flavor.
Pairs Well With
This is DH's favorite salad. My mother makes this a lot when she's knows she's' going to be feeding Chuck because she know how much he really enjoys it!!:O)