LAYERED SALAD IN A CAKE PAN
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
1-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.
2-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.
3-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.
4-Repeat with another salad layer, starting with lettuce and ending with bacon.
5-Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours.
6-Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.
Enjoy !
