Twenty-Four Hour Layered Salad - cooking recipe

Ingredients

lettuce
1/2 c. chopped green bell pepper
1/2 c. chopped celery
1 can water chestnuts, sliced
1 pkg. frozen green peas, cooked and drained
2 c. mayonnaise
2 Tbsp. sugar
1 (10 oz.) pkg. grated sharp Cheddar cheese
1/2 can crumbled bacon bits

Preparation

Fill a large rectangular ovenproof glass dish 2/3 full of lettuce.
Layer green pepper, celery, water chestnuts and peas. Spread mayonnaise over top layer.
Sprinkle sugar and Cheddar cheese over mayonnaise.
Press down into cheese the bacon bits. Cover tightly with plastic wrap and foil.
Refrigerate 24 hours before serving.