5 LAYER PEA SALAD
1 bag frozen peas, cooked just
enough to thaw
1 c. mayonnaise
1/2 tsp. onion salt
enough milk or cream to make
thin to spread
In a 9 x 13-inch cake pan, shred enough lettuce to cover
the bottom. Pour over the lettuce and peas. Top with a
mixture of mayonnaise and onion salt and milk. Top with
shredded Longhorn or Cheddar cheese. Top with Bac*Os. Chill 2
to 3 hours before serving. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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