Things You'll Need:
- One head iceberg lettuce, chopped
- 6-8 fresh, sliced mushrooms
- 4 stalks celery, chopped
- 1 (10 oz) bag frozen peas
- 1/2 cup chopped green onions
- 1/2 chopped green pepper
- 2 cups mayonnaise
- 4 tsp sugar
- Grated cheddar cheese
- 8 strips cooked and crumbled bacon
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Step 1
In a tall, clear trifle bowl ($6.00 at Wal-Mart!) put in 1/2 head of chopped iceberg lettuce. Then pour in bag of frozen peas. Pat firm to even out the layers.
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Step 2
Add in chopped celery, then chopped green pepper and chopped green onion. Gently pat firm again.
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Step 3
Add sliced mushrooms arranging them neatly to cover surface of last layer. Then add the other 1/2 head of chopped iceberg lettuce. Gently pat firm.
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Step 4
In a separate bowl, mix together mayonnaise and sugar. Spread dressing on top of layered salad like frosting. On top of dressing, sprinkle with grated cheddar cheese until completely covered. Then cover the cheese with layer of crumbled bacon.
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Step 5
Cover with saran wrap to keep fresh and let sit in refrigerator overnight or at least 4 to 5 hours. Use tongs to serve with scooping out salad straight down to make sure you get a yummy bite of all the layers! Enjoy!
