24 Hour Green Salad

| Next >>

Title: 24 Hour Green Salad
Yield: 10 Servings
Categories: Salads


1 Head lettuce; torn and
1 c Chopped celery
1/2 c Chopped green pepper
1 pk Frozen peas (do not thaw)
1 pt Hellmann's mayonnaise
2 tb Sugar
4 oz Parmesan cheese
8 sl Bacon; fried and crumbled

Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the
above another layer of lettuce. Spread mayonnaise over top - spreading
completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese,
then bacon. Do not cover. Refrigerate overnight. Do not toss. Let guests
serve from the bowl.

Mrs. W. L. Cain Mrs. C. R. Baker Mrs. Russell Straight Mrs. A. K. Wilhelm

Recipe by: Company Fare, Vol. 2, 1974, First Presbyterian Church, Posted to
MC-Recipe Digest V1 #740 by C4 on Aug 13, 1997