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1 small head lettuce cut in bite size pieces
chopped celery
4 hard-boiled eggs, sliced
10 oz. pkg. frozen peas, thawed
1/2 green pepper
tomatoes, cut up
1 purple onion
shredded carrots
water chestnuts (optional)

Layer salad as above and frost with a mixture of 2 cups
mayonnaise mixed with 2 teaspoons sugar. Top with slices of cooked
bacon or bacon bits. Make 1 day ahead. Servings: 10 to 12.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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