Layered Salad
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Grace Marinelli, Secretarial Dept. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
pescatarian
- 1/2 cup diced celery
- 1 small green pepper diced
- head of (serves at least 12)
- 1 head of lettuce cut into bite size pieces
- 1 pkg. frozen peas _unthawed_
- 1 pint hellman's mayonnaise (spoon on & spread)
- 1 tbs. sugar [this handwritten insertion added by my mother.]
- 2 tbs. lemon juice
- 8 oz. shredded sharp cheddar cheese
- 10 slices bacon cooked crisp and cut up
- Carbohydrate 0.697374571300467 g
- Cholesterol 15.770675495962 mg
- Fat 10.4647366324235 g
- Fiber 0.189916670889383 g
- Protein 2.78265420226601 g
- Saturated Fat 3.48287869182782 g
- Serving Size 1 1 Serving (36g)
- Sodium 488.073483748658 mg
- Sugar 0.507457900411084 g
- Trans Fat 1.15516315460217 g
- Calories 109 calories
Cover with saran wrap _and_ aluminum foil and chill in refrigerator for 24 hrs. before serving. Don't toss. Cut in squares and serve with wide spatula.
