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This recipe for LAYERED SALAD, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, July 11, 2007


1 Head lettuce or 6 cups, broken in small pieces
6 eggs, hard boiled & chopped
1 10 oz. pkg. frozen peas, thawed & cooked 1 minute.
1 1/2 lbs. bacon, crispy cooked & crumbled
2 cups Swiss cheese or fresh Parmesan, shredded
1 cup celery, chopped
1 cup green pepper, chopped
1 cup onion, chopped
1 pint mayonaise
3 tbsp. sugar

Layer in a 9" X 13" pan: Start and finish with lettuce. !st layer 1/2 of chopped lettuce, 2nd. layer celery, 3rd. layer onion, 4th layer green pepper. 5th layer peas and last layer lettuce.

Sprinkle with chopped eggs. Spread mayonaise over eggs and seal to edge of pan. Sprinkle with sugar. Cover with cheese.

Cover and refrigerate for 24 hours. Sprinkle with bacon just before serving.




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