TWENTY-FOUR HOUR SALAD

1 head lettuce

1/2 c. chopped celery

1/2 c. chopped green pepper

1 sm. chopped red onion

1 pkg. frozen green peas

2 c. mayonnaise

2 T. sugar

1 c. shredded cheddar cheese

8 slices crisp bacon (crumbled)

Layer vegetables in 9 X 12 dish-in this order:  shredded lettuce, celery, frozen peas, pepper, and finish the layers with crumbled bacon.  Mix mayonnaise with sugar and spread like a cake frosting over salad top.  Sprinkle on the cheese.  Cover tightly and refrigerate for 24 hours.

Jeannie Wright

Joy Smith