Recipe: 24 Hour Salad
Yield: 8 Servings
1 sm Head lettuce; shredded
1/2 c Green pepper; chopped
1/2 c Onion; chopped
1/2 c Celery; chopped
1 pk Frozen peas; uncooked 2 c Salad dressing 2 ts Sugar 1/2 lb Cheddar cheese; shredded Bacon bits and croutons
Place lettuce on bottom of large dish. Place rest of ingredients in layers as listed. Top with bacon bits and croutons. Cover; refrigerate for 24 hours.
REFRIGERATE FOR 24 HOURS
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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