Twenty-Four Hour Salad - cooking recipe

Ingredients
    1/2 head lettuce
    1 pkg. frozen peas, thawed
    1 large carrot, grated
    1 c. chopped celery
    1 onion, finely chopped
    1 c. sour cream
    1 c. mayonnaise
    Bac*Os
Preparation
    Shred the lettuce into the bottom of a clear deep glass bowl. Add the vegetables in layers, as listed.
    Mix the sour cream and mayonnaise and add as top layer, covering everything.
    Seal top of bowl with plastic wrap.
    Refrigerate for 24 hours.
    Top generously with Bac*Os before serving.
    For color, carrot curls may be added with the Bac*Os.

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