Tuesday, September 9, 2008

Layered Overnight Salad

1 lg. Head of lettuce, chopped bite sized
1 cup chopped celery
1 cup chopped green onions
1 cup chopped green peppers
1 10 ½ oz. Pkg. Frozen peas, thawed
1 bunch raw broccoli cut into small floweretes
1 can sliced water chestnuts—drained

Layer in large bowl in order given.

1 cup mayonnaise
1 cup sour cream
1 tsp. Sugar
½ tsp seasoned salt
¼ tsp pepper

Frost over top of salad as you would a cake.

Topping: Fry ½ pound bacon, drain and crumble. Shred 1 ½ cups cheddar cheese. Sprinkle dressing with cheese, then crumbled bacon. Cover tightly with plastic wrap and refrigerate overnight or 12 hours.