Day-Ahead Salad - cooking recipe

Ingredients

1 head lettuce
1 pkg. frozen tiny peas
1 c. celery, chopped
1 small (2 1/4 oz.) can sliced black olives
3/4 c. onion, thinly sliced or chopped
1 1/2 c. mayonnaise
grated Parmesan cheese

Preparation

Tear lettuce in pieces.
Cook and drain peas.
Layer vegetables in a large salad bowl.
Spread a layer of mayonnaise, sealing the lettuce.
Make a second layer of vegetables.
Seal with mayonnaise.
Top with Parmesan cheese and then black olives. Cover tightly with Saran Wrap and refrigerate overnight.
Toss before serving.
Serves 6 to 8.