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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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THIS RECIPE was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. Ingredients:
8 cups torn salad greens |
1-1/2 cups chopped celery |
2 medium green peppers, chopped |
1 medium red onion, chopped |
1 package (10 ounces) frozen peas, thawed |
1 cup mayonnaise |
1 cup (8 ounces) sour cream |
3 tablespoons sugar |
1 cup (4 ounces) shredded cheddar cheese |
1/2 pound sliced bacon, cooked and crumbled |
Directions:
1. Place salad greens in a 3-qt. bowl or 13-in. x 9-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
2. In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight. Yield: 12 servings.
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