Amish Layered Vegetable Salad

[marti]

Amish Layered Vegetable Salad​

1 head lettuce

1 medium onion, sliced

1/2 cup green pepper, sliced

1 cup celery, diced

1 cup cauliflower florets

1 cup broccoli florets

1 1/2 cups green peas, frozen

1/2 to 1 pound bacon, fried crisp and broken in pieces

4 eggs, hard boiled and sliced

Tear lettuce into bite-size pieces and layer in large bowl. Layer remaining vegetables and bacon. Layer eggs on top.

Dressing:

1 cup mayonnaise

1 cup sour cream

2 tablespoons white sugar

4 ounces cheddar cheese, grated

Combine mayonnaise, sour cream, and sugar. Spread over top of salad. Refrigerate 4 to 6 hours. Before serving, sprinkle with cheese.

Amanda H. Hershberger