|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
Lettuce, cut up
|
| |
Onions (thin rings)
|
| |
Carrots, shredded
|
| |
1 Box Frozen Peas, thawed, uncooked
|
| |
1/2 Lb. Bacon, fried crisp, drained and crumbled
|
| |
Grated Cheddar Cheese
|
| |
Mayonnaise, 3 tsp. per layer
|
| |
Salt, to taste
|
| |
Black Pepper, to taste
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Make 24 hours ahead of serving.
In a 9 x 13 pan, place a layer of lettuce, then onions, then shredded carrots, then peas.
|
|
|
|
Mix together 3 tsp. mayonnaise, salt and pepper and spread on vegetable layer.
|
|
|
|
Add another layer of vegetables.
Spread another layer of mayonnaise mixture.
Continue layering until the pan is filled.
|
|
|
|
Top with grated cheese.
Cover and refrigerate for 24 hours.
When ready to serve, top with the crumbled bacon.
|
|
|
|
Originally Submitted
3/22/2018
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Make Ahead Lettuce Salad recipe to your own private DesktopCookbook.
|
