Layered Vegetable Salad
This recipe came from Dorthy Fosmark.
Ingredients
| Ingredients | |
|---|---|
| 1 quart | shredded lettuce |
| 6 | green onions, sliced |
| 2 Cups | celery, chopped |
| 4 | carrots, grated (optional) |
| 2 | tomatoes, cut in bite size pieces (optional) |
| 1 (10 oz) | package of frozen peas (defrosted) |
Preparation
Layer the following ingredients into a cassoral dish and in the following order;
- lettuce
- onions
- celery
- (optional) carrots
- (optional) tomatoes
Do not stir. Do not add salt or pepper.
Spread 1 or 1-1/2 cups of (Best Foods Light) mayonnaise over top and sprinkle 1 tsp sugar over top. Cover and chill over night.
Before serving, sprinkle top with grated cheddar cheese and bacon bits.
