Ingredients
- 1 (10 ounce.) pkg. frzn small peas
- 1 large head iceberg lettuce, washed and crisped
- 1 green pepper, minced
- 1 c. finely minced onion
- 3 ribs celery, thinly sliced
- 2 1/4 c. mayonnaise
- 1/2 c. grated sharp Cheddar cheese
- 1/2 c. bottled oil and vinegar dressing
- 3 large tomatoes, peeled (1 1/2 lbs.)
- 1/4 pound sliced bacon
- Pitted black olives, liquid removed and halved
- 6 hard boiled Large eggs, sliced
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Vegetable Layered Salad
Servings: 12
Directions
- Prepare salad day before serving. Cook peas as label directs, omitting butter; drain. Shred lettuce. In large shallow glass bowl, make bottom layer of lettuce. Then layer green pepper, onions, celery and peas. Spread with mayonnaise, sprinkle with cheese. Chill, covered, till serving time. Cut tomatoes into cubes. Arrange in single layer in large pie plate; sprinkle with oil and vinegar dressing. Chill, covered.
- Next day, cook bacon till crisp, drain on paper towels; crumble. Drain tomatoes. Arrange tomato cubes on top of salad. Pour on rest of oil and vinegar dressing. Garnish with olives, Large eggs and bacon arranging in rows. Don't toss, spoon through layers so each serving has some of each layer. Makes 10 plus servings.
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