Twenty-Four Hour Salad - cooking recipe

Ingredients

1 big head iceberg lettuce
1 c. chopped green pepper
1 c. chopped celery
1/2 c. chopped green onion
1 lb. can early green peas, drained
1 1/2 c. mayonnaise
2 Tbsp. sugar
3 boiled eggs, crumbled
8 slices bacon, crumbled
1/2 c. Cheddar cheese, grated
salt and pepper

Preparation

Get an attractive glass bowl with straight sides.
Add the first 5 ingredients in layers.
Mix the sugar into mayonnaise and spread it smoothly across the top of the salad like you were frosting a cake.
Add the next 4 ingredients on top.
Cover very tightly and refrigerate overnight.
This salad may sound strange, but it's absolutely delicious.
It's very popular in the South as a buffet dish.