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2 heads iceberg lettuce, finely chopped
1 c. celery, finely diced
1 c. mayonnaise
2 Tbsp. apple cider vinegar
1 c. sour cream
1 Tbsp. sugar
1 c. Parmesan cheese, microplaned
4 slices bacon, cooked and crumbled
lots and lots of black pepper

Half Recipe:
1 head iceberg lettuce, finely chopped
1/2 c. celery, finely diced
1/2 c. mayonnaise
1 Tbsp. apple cider vinegar
1/2 c. sour cream
1/2 Tbsp. sugar
1/2 c. Parmesan cheese, microplaned
2 slices bacon, cooked and crumbled
lots and lots of black pepper

Place lettuce in a large bowl; distribute celery evenly over
lettuce. Whisk mayonnaise and vinegar together; drop droplets
evenly over salad. Whisk sour cream and sugar until thoroughly
blended; spread evenly over salad. Sprinkle cheese and black
pepper to taste over top of salad. Cover and chill overnight.
Crumble bacon over top; toss well. Serve immediately.

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