Layered Lettuce Salad

  • Yield: 4 servings

"This is very good at holiday times or on hot days."


1small head Iceberg lettuce, torn in bite-size pieces (about 1 pound)
1/4 to 1/2cup chopped celery
1/2cup chopped green bell pepper
1/4cup finely chopped onions
1 1/2cups frozen green peas
1cup shredded Cheddar
6 bacon slices, cooked and crumbled
2cups mayonnaise
2tablespoons sugar


  1. Layer the lettuce, celery, bell pepper, onion, peas, Cheddar, and bacon in the order listed in a shallow pasta bowl or 13 x 9-inch casserole dish.
  2. Combine the mayonnaise and sugar in a small bowl. Spoon over the top of the casserole, using the back of a spoon to spread evenly. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Recipe by Lucille Cathelyn, Geneseo, Ill.