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12-Hour Salad

8 cups torn salad greens
1-1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
1 package (10 ounces) frozen peas, thawed
1 cup mayonnaise
1 cup (8 ounces) sour cream
3 tablespoons sugar
1 cup (4 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top
with layers of celery, green peppers, onion and peas; do not toss.

Printed from tasteofhome.com May 16, 2008

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12-Hour Salad cont.

In a bowl, combine the mayonnaise, sour cream and sugar; spread over
vegetables. Sprinkle with cheese and bacon. Cover and refrigerate
overnight.

Yield: 12 servings.