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Ingredients
Scale
- 4 cups iceberg lettuce chopped
- 16 ounces frozen peas thawed
- ¼ cup onion chopped
- 1 cup celery chopped
- 1 cup bacon crumbled
- 6 hard boiled eggs chopped
- 1 cup mayonnaise
- 2 tablespoons white sugar
- 1 cup cheddar cheese shredded
Instructions
- Spread the chopped lettuce in the bottom of a trifle bowl or a 9 x 13 inch glass dish.
- Layer the thawed peas, chopped onion, diced celery, crumbled bacon, and chopped hard boiled eggs on top of the lettuce.
- Add a layer of mayonnaise over the vegetables and sprinkle sugar on top.
- Finish by adding shredded cheddar cheese.
- Cover the dish with a lid or seal with plastic wrap and refrigerate for 6 to 24 hours before serving.
- Toss the salad lightly before serving if desired.
Notes
For added flavor, try mixing the mayonnaise with your favorite herbs or spices.
You can substitute bacon with a vegetarian option like sunflower seeds for a healthier twist.
Ensure the ingredients are well chilled before assembling for the best taste.
- Prep Time: 20 minutes
- Cook Time: 380 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 155mg