Ingredients
1 head of lettuce, broken into small pieces
3 hard boiled eggs, sliced
2 cans (10 ounces each) garden peas
½ cup diced green pepper
½ cup diced onion
10 slices bacon, cooked and crumbled
2 cups mayonnaise
2 tablespoons sugar
8 ounces cheddar cheese, grated
Directions
In a clear bowl or trifle dish, layer first 6 ingredients in order shown.
Combine mayonnaise and sugar and spread evenly over top of salad.
Sprinkle with cheese.
Cover and refrigerate 8 to 12 hours.
Recipe Courtesy Of
Charlotte Bartholomew of Newport
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