Church Salad - cooking recipe

Ingredients

1 box each: frozen broccoli and frozen cauliflower
1 c. chopped onions
1 c. chopped green peppers
Hellmann's mayonnaise (1 pt. jar)
lettuce, chopped fine
2 c. shredded Cheddar cheese
1 jar Bac*Os

Preparation

Thaw the broccoli and cauliflower; layer in large Pyrex dish. Add layer
of
chopped
onions
and green pepper.
Pour over this the
mayonnaise,
covering\tcompletely.
Over
this place layer of chopped lettuce, then add the cheese.
Over the cheese, sprinkle 1 jar of Bac*Os.
Crumbled, crisp bacon could be
used. Refrigerate
several
hours
or
overnight\tbefore serving.
Makes a very large salad.