🌎 The World Cookbook

4 cups of chopped salad greens (usually iceberg lettuce)
1 medium sweet onion, chopped
3 stalks of celery, chopped
4 hard boiled eggs, sliced or grated
1 bag frozen peas, thawed or 1 15 oz. can baby peas, drained (like LeSeur)
2 cups mayonnaise mixed with 2 tsp. sugar
2 cups grated cheddar cheese
7-8 slices crisp cooked bacon or 1 pkg. real bacon bits

Place chopped salad greens in a pretty salad bowl or trifle dish. Next layer chopped onion and sliced celery over that. Next layer the peas over that. Layer the egg over the peas. Some just sliced or grate the eggs. Mix the mayonnaise and sugar and spread over all, sealing to the edges. Sprinkle with cheese and bacon or bacon bits. Refrigerate until time to serve. This can be made the night before. Sometimes to change it up a bit I add 2 tsp. Ranch dressing and 3 Tbs. Parmesan cheese to the mayonnaise mixture and add a layer of water chestnuts after the egg layer. You can add or leave out whatever your family likes.