Recipe - 24 Hour Green Salad

1 Head lettuce; torn and
drained
1 cup Chopped celery
One half cup Chopped green pepper
1 pack Frozen peas (do not thaw)
1 pt Hellmann's mayonnaise
2 tablespoon Sugar
4 ounce Parmesan cheese
8 sl Bacon; fried and crumbled

Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the
above another layer of lettuce. Spread mayonnaise over top spreading
completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese,
then bacon. Do not cover. Refrigerate overnight. Do not toss. Let guests
serve from the bowl.

Mrs. W. L. Cain Mrs. C. R. Baker Mrs. Russell Straight Mrs. A. K. Wilhelm

Recipe by: Company Fare, Vol. 2, 1974, First Presbyterian Church, Posted to
MCRecipe Digest V1 #740 by C4 c4@groupz.net on Aug 13, 1997