"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Lettuce Salad Recipe

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This recipe for Layered Lettuce Salad, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Schuller Krug
Added: Tuesday, April 21, 2009


1 head of lettuce, chopped and WELL-DRAINED
1 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 sack frozen peas
2 cups Mayonnaise
2 tbsp sugar
5-7 slices of bacon, cooked and crumbled
1 cup cheddar cheese, grated

In a 9 X 13 pan (glass is preferred), layer the vegetables as listed.
Mix the mayo and sugar to spread over the top layer, sealing the edges.
Top with crumpled bacon and cheese. Refrigerate 24 hours before serving.




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