Layered Vegetable Salad
|Head of lettuce||1⁄2 , sliced|
|Green pepper||1 , sliced|
|Celery ribs||2 , sliced|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Sweet onion||1 , chopped|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Mayonnaise||1 Cup (16 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Bacon strips||4 , cooked crisp and crumbled|
In a serving bowl with straight sides, layer lettuce, green pepper, celery, mushrooms, onion, and peas.
In a mixing bowl, combine mayonnaise, sugar, salt, garlic powder and basil; mix well.
Spread mixture evenly over the peas.
Sprinkle with Cheddar cheese and bacon.
Cover and refrigerate for at least 4 hours or overnight.
To serve, spoon into salad bowl so that each serving contains all layers of the salad.
Makes 6 servings.