This salad compliments all side dishes and entries. It’s made the day before which makes it a perfect dish for big meals.
Layered Pea Salad Recipe
2 cups mayonnaise
1 tablespoon sugar
1/2 head iceberg lettuce, pulled or chopped into bite size pieces
1/2 bell pepper, chopped
1/2 cup celery, chopped
6 hard boiled eggs, sliced
1 small bag frozen peas (12 ounces)
1/2 pound bacon, cooked crispy
2 cups cheddar cheese, shredded
Mix together the mayonnaise and sugar. Set aside. In a large clear bowl add the lettuce. Spoon on half of the dressing and continue layering with the next 5 ingredients in the order as they appear. Add the remaining dressing and top with the grated cheese. Refrigerate over night.
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