Twenty-Four Hour Salad

Recipe Ingredients

1		Romaine lettuce
1		Iceberg lettuce
10 oz	284g	Frozen peas - rinsed just thawed
2		Sweetish onions - chopped (medium)
1		Green pepper - chopped
1 cup	110g / 3.9oz	Celery - chopped
1 1/2 cups	219g / 7.7oz	Mild cheddar cheese - grated
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1 cup	237ml	Or 2 Hellmann's real - mayonnaise
1 cup	237ml	Or 2 sour cream
2 tablespoons	30ml	Or 3 sugar
		More parmesan cheese

Recipe Instructions

Wash the lettuce. Break into pieces, line the bottom of a [large] bowl.

Add layers of peas, onion, green pepper, celery, cheddar, more lettuce, another layer of everything, top with lettuce.

Sprinkle parmesan cheese over the top.

Combine equal amounts of mayonnaise and sour cream, add sugar, mix well. Spread over the top of the salad.

Sprinkle more parmesan on top.

Cover and chill 12-24 hours.

Some people say to toss before serving; this makes for soggy leftovers if you don't eat it all. I suggest dishing out portions at a time and tossing the portion separately (keep the rest in layers with the dressing on top, it will be good for a couple of days).

Source:
Cooking Light, June 1994, page 68

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