salt
6 hard-cooked eggs, mashed
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
- Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt.
- Layer egg over lettuce in bowl and sprinkle with more salt.
- Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt.
- Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad.
- Cover and chill 24 hours or overnight. Garnish with green onion.
- Toss before serving.
- This salad serves 12 to 15.
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