Dawn NoltAuthorDawn NoltCategory, DifficultyBeginnerRating

Assembled the night before you entertain, layered lettuce salad is loved by both the hosts (for its convenience) and the guests (for its great taste).

Yields12 Servings

 2 Romaine lettuce, chopped
 1 cup finely chopped carrots
 1 cup frozen peas, cooked
 1 lb Bacon, fried and crumbled, 2 T. reserved
 3 Nature's Yoke eggs, hard boiled and chopped
 2 cups mayonnaise
 2 tbsp sugar
 2 tsp vinegar
 Dash of salt
 1 cup fancy shredded cheddar cheese

1

Layer the first five ingredients in order in a 9x13 pan.

2

In a separate bowl, mix mayo, sugar, vinegar and salt until the sugar is dissolved. Spread on top of layers.

3

Top with cheese, cover and refrigerate for 8-12 hours.

4

At serving time, garnish with reserved bacon and parsley.

Ingredients

 2 Romaine lettuce, chopped
 1 cup finely chopped carrots
 1 cup frozen peas, cooked
 1 lb Bacon, fried and crumbled, 2 T. reserved
 3 Nature's Yoke eggs, hard boiled and chopped
 2 cups mayonnaise
 2 tbsp sugar
 2 tsp vinegar
 Dash of salt
 1 cup fancy shredded cheddar cheese

Directions

1

Layer the first five ingredients in order in a 9x13 pan.

2

In a separate bowl, mix mayo, sugar, vinegar and salt until the sugar is dissolved. Spread on top of layers.

3

Top with cheese, cover and refrigerate for 8-12 hours.

4

At serving time, garnish with reserved bacon and parsley.

Layered Lettuce Salad