Layered Salad

• about 1/2 head sliced lettuce
• 1/2 c. chopped onion (Bermuda looks pretty)
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1 (10 oz.) pkg. frozen peas (can be cooked gently or just thawed)
• 3 to 4 carrots, sliced
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 to 2 tsp. sugar
• julienne slices ham or turkey
• broccoli, cut up
• cauliflower, cut up
• sliced mushrooms
• red cabbage, sliced
• crumbled fried bacon (for top)

1. Put sliced lettuce in bottom of bowl or container you are using (glass allows you to see the layers).
2. Put the other layers of vegetables you are using; try to vary colors for a nice look. The choice is yours, except that you need to finish with the peas on top.
3. Mix the sour cream, mayonnaise and sugar in small bowl; spread over entire top of salad, on top of peas.
4. Cover; refrigerate for at least 8 hours.
5. To serve, go down to bottom of bowl with salad fork and spoon to get all the layers and dressing.

onion, celery, green pepper, frozen peas, carrots, mayonnaise, sour cream, sugar, julienne slices ham, broccoli, cauliflower, mushrooms, red cabbage, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213444 (may not work)