LAYERED SALAD

Ingredients

1/3 head iceberg lettuce, torn
1 (16-ounce) can English peas, drained
1 medium onion, chopped
1/2 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
4-5 stalks celery, chopped
1-2 tomatoes, chopped
2 hard-boiled eggs, chopped
1 cup shredded cheese
1/4-1/2 cup bacon bits
1 cup mayonnaise
1 tablespoon sugar

Preparation

In a 2-quart glass bowl, layer lettuce, vegetables and eggs. Sprinkle cheese on top, followed by bacon bits. Combine mayonnaise and sugar, blending well. Spread over top. Refrigerate 2 hours. Toss before serving. Makes 8-10 servings.

—Linda Holmes, Morgan County