I’m almost certain the greater part of you have experienced a layered plate of mixed greens, or two, in the course of your life. They’re well known for picnics and church cellar potlucks. One thing that consistently stuns me is that it is so senseless to place a layered serving of mixed greens in a profound bowl. They’re absurdly beautiful, so I comprehend that part, yet attempt to get a portion of each layer and you end up with an arm brimming with mayonnaise.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
Ingredient
1 head iceberg lettuce
1/4 cup chopped purple onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped, fresh mushrooms
12 oz. package frozen peas, thawed
2 cups real mayonnaise
2 Tablespoons sugar or honey
1/4 lb. grated cheddar cheese (I like extra sharp)
1 lb. lower-sodium bacon, fried, cooled and crumbled
Method Of Preparation
Remove core from head of lettuce. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan.
Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas.
Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon.
Repeat with another salad layer, starting with lettuce and ending with bacon.
Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours.
Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.
