This pretty salad can be made one day ahead and covered with tightly fitting cling wrap.
- 1 head lettuce, shredded
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 1 can water chestnuts, drained
- 1 can (10-12 oz.) English peas (small green peas), drained
- 2 cups shredded sharp cheddar cheese
- 1 pint Hellmann’s mayonaise
- 2 Tablespoons sugar
- 1/2 to 1 cup crisp bacon bits OR Baco’s for vegetarians
Mix the sugar and mayo and set aside. Find a large glass serving bowl so your layers show through and arrange the layers like this:
- lettuce on bottom
- bell pepper
- onion
- water chestnuts
- peas
- dressing – spread completely over the top layer of ingredients so that the dressing forms a seal on the lower ingredients and prevents them turning brown
- cheese
- bacon
Do not toss this salad. Allow flavors in the first 6 layers to blend for a minimum of 4 hours. Add cheese and bacon and serve. If you make the day before, don’t add the cheese and bacon until you are ready to serve.