This recipe for Layered Lettuce Salad, by Elsie Ott, is from The Steffan Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 head shredded lettuce 1 bag frozen peas, boiled and cooled 1 c. grated carrots 4 boiled eggs, sliced 1 c. mayonnaise 1 c. diced cheese
Layer bottom of pan with shredded lettuce. Spread mayonnaise over the lettuce. Next, add the peas and then the grated carrots. Spread the sliced boiled eggs on the carrots and then top with the cheese. Seal with a cover and let stand overnight. Can be tossed before serving.
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