LAYERED VEGETABLE SALAD
1 lb. head lettuce, broken up
1/4 c. celery, chopped fine
1/4 c. onion, chopped fine
1 small can sliced water
1 pkg. frozen peas, broken up
Arrange all in layers in 9 x 13-inch Pyrex pan. Mix 2
cups mayonnaise, 2 tablespoons sugar, 4 hard boiled eggs
(chopped fine), and 3 tablespoons Parmesan cheese. Spread over
top of vegetables. Sprinkle 3/4 cup bacon, fried crisp and
chopped over top. Cover with foil and refrigerate overnight. 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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