Make Ahead Layered Salad

serves 4 - 6

• 1 head of iceberg lettuce
• 3 stalks of celery - chopped
• 3 green onion - chopped
• 10 ounces of frozen peas - defrosted
• 6 slices of bacon - crumbled
• 2 eggs (hard cooked) - chopped
• 3 ounces of Swiss cheese - shredded
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream

Wash and dry lettuce thoroughly. Put half in the bottom of a salad bowl. Add half of the celery, green onion, peas, bacon, hard cooked eggs, and cheese. Repeat with a second layer.

Combine mayonnaise and sour cream. Spread over the top of the entire salad. Cover with plastic wrap and refrigerate up to 24 hours. Toss salad completely before serving.

Add salt and pepper to taste.

Adapted from:
Jean Williams - Salisbury, North Carolina