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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Light, refreshing and nutritious too! Great for a light summertime lunch or as a lovely side dish too. Cook time is time required to stand before serving. Ingredients:
4 cups iceberg lettuce, torn |
1 cup celery, chopped |
2 (2 1/2 ounce) jars sliced mushrooms, drained |
3 hard-boiled eggs, sliced |
3/4 cup chopped green pepper |
1/3 cup onion rings, sliced thinly |
1 (17 ounce) can sweet peas, drained (could substitute frozen) |
2 cups mayonnaise |
3/4 cup cheddar cheese, coarsely grated |
Directions:
1. In a large salad bowl, layer the lettuce, celery, mushrooms, eggs, green pepper, onion and peas in that order.
2. Spread the mayonnaise over the top of the salad.
3. Sprinkle with grated cheddar cheese.
4. Cover well and let stand in refrigerator for 8 hours or over night.
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