LAYERED VEGETABLE SALAD|
1 1/2 c. frozen peas
1 small head lettuce, shredded
or thinly sliced
1 large green or red pepper,
1 medium Spanish onion or 2
red onions, finely chopped
3 stalks celery, thinly sliced
1 c. carrots, thickly shredded
1 c. mayonnaise
1 tsp. sugar
1 c. grated Cheddar cheese
8 slices bacon, cooked,
drained and crumbled or
approximately 1/2 c. bacon
Blanch peas in boiling water or microwave 1 minute.
Drain and cool under cold water. Drain and dry. A 8 or 9-inch
in diameter, straight-sided glass salad bowl is ideal. Line
the bottom of bowl with layer of lettuce. Over lettuce layer
separately in order, green pepper, onion, cheese, celery,
carrots and peas. Spread with mayonnaise (as you would icing).
Sprinkle with sugar and bacon. Cover and refrigerate at least
To serve, spoon down through layers, so each serving has
some of each layer. This salad can be prepared in advance and
will keep in the refrigerator for 3 to 4 days. Can be gar-
nished with tomato wedges, black or green olives or hard-cooked
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