 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 18 | leaves | Lettuce, iceberg | 1/4 | stalk, medium (7-1/2" - 8" long) | celery, chopped | 1/3 | small | green pepper, chopped | 1/4 | cup, sliced | Onion, chopped | 1/4 | cup | sweet peas | 1/4 | cup | Mayonnaise, light | 1/4 | tablespoon | sugar | 1/2 | ounce | shredded cheddar cheese Fat free |
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Steps
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Sequence
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Step
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| | 1 | Wash lettuce, celery, pepper and onion, drain peas | | 2 | Chop lettuce into small bite size pieces and place in bottom of large bowl or dish. This is the bottom layer. | | 3 | Chop celery, bell peppers, and onion into separate containers. | | 4 | Place each veggie on top of lettuce one at a time, building layers, in this order... celery, pepper, onion | | 5 | The next layer is sweet peas. You can use frozen or canned. | | 6 | In a separate bowl, mix the sugar into the mayo. This will be the next layer. Spoon mixture onto salad. Spread until mayo evenly covers your salad. | | 7 | Sprinkle the shredded cheddar cheese on top. | | 8 | Let chill several hours or over-night. |
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