I love salads and this one has been a favorite of my family for years.

1/2 head iceberg lettuce coarsely chopped
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 (l lb.) can small peas, drained or can use frozen peas
1 1/2 cups mayonnaise
1 1/2 tsps sugar
Grated parmesan cheese
4 slices bacon cooked and crumbled
(Can use bacon bits instead of bacon)
Layer vegetables in order listed in a 2 quart bowl; spread mayo evenly over top. Sprinkle with remaining ingredients in order listed. Cover and chill for 8 hours.
Note: Can add a layer or carrots, tomatoes, or shredded cheese!
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  1. Jan Lewis says:

    I’ve made this for years but use grated cheddar instead parmesan. It’s a family favorite especially at our Easter gathering.

  2. Sonya Morgan says:

    We use lettuce,frozen English peas,green onions,bacon bits,boiled eggs,shredded sharp cheese and hidden valley ranch dressing any other doesn’t taste the same. Reserve enough bacon bits to sprinkle heavily on the top.

  3. I live in ohio and make this salad a lot its very good .I SOMETIMES ADD IN BROCCOLI AND CAULIFLOWER CUT SMALL.

  4. LOVe this one, I’ve ate it since I was little at my Granny’s, I fix it all the time. We use frozen peas in it instead of canned. They have a better taste and texture. Helps to keep the salad cold while they thaw also. Now I need to go fix some…… 🙂

  5. I made this for every picnic years ago. I make it in a 9X13 pan…so the dressing gets spread out and you get some with each serving. It’s so pretty in a glass bowl though.Balisha

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