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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (141g) Recipe makes 12 servings |
||
| Calories 275 | ||
| Calories from Fat 194 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.6g | 33% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 6.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 443mg | 18% | |
| Potassium 192mg | 5% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 5.8g | ||
| Protein 7.7g | 15% | |
Ingredients
- 1 head lettuce, shredded
- 1 cup cubed celery
- 4 hard-boiled eggs, sliced
- 1 cup frozen peas
- 1 cup diced green pepper
- 1 small onion, chopped
- 8 slices bacon, cooked crisp and crumbled
- 1 1/2-2 cups mayonnaise
- 2 tablespoons sugar
- 4 ounces cheddar cheese, grated
Directions
1
Layer the first 7 ingredients in 9x13-inch pan in order given.2
In small bowl, mix sugar with mayonnaise, spread over top like icing. Sprinkle with grated cheese.3
Cover with plastic wrap and keep in refrigerator. Can be prepared the night before.
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- Course > Salads
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Sharon123
On Oct 22, 2006
I halved the recipe, made it in the morning and took it with me to work, where it was enjoyed immensely! I used tempeh sausage crumbles in place of the bacon. Thank you!
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