Layered Salad

• 1 large head lettuce, broken into small pieces
• 2 lb. grated carrots
• 4 pkg. radishes, sliced thin round
• 1 large stalk celery, sliced thin
• 4 bundles green onions, sliced thin
• 6 zucchini, cut thin (optional)
• 12 large red tomatoes, cut in wedges
• 1 large bag frozen peas (small, green)
• 1 1/2 lb. cheese, grated (American or Colby)
• 1 lb. bacon, fried crisp and crumbled
• 2 c. mayonnaise
• 1/4 c. sugar

1. Use a large, clear bowl.
2. Mix mayonnaise and sugar until smooth.
3. Boil peas 3 minutes and let cool.
4. Layer 1/2 of lettuce, carrots, celery, lettuce, radishes, zucchini, onions, cooled peas, mayo and sugar and cheese.
5. Let stand 8 to 12 hours.
6. Add tomato wedges, egg wedges and crumbled bacon.
7. Serves 20 to 25 people.

head lettuce, carrots, radishes, stalk celery, green onions, zucchini, red tomatoes, frozen peas, cheese, bacon, mayonnaise, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723253 (may not work)