Tear the lettuce into bite-sized pieces.
Cover the bottom of a 9 x 13-inch pan with the torn lettuce.
Layer the next four ingredients on top of the lettuce.
Blend the sugar into the mayonnaise.
Spread the mixture evenly over the top of the layered vegetables.
Sprinkle the crumbled bacon and the Cheddar cheese on top of the mayonnaise.
Cover the pan and refrigerate for several hours before serving.
(You may use imitation bacon bits instead of bacon.)
Fry bacon crisp and crumble.
Heat peas.
Tear lettuce into bite size pieces and place in bowl or 9 x 12-inch dish.
Layer the next 6 ingredients in order given.
Mix mayonnaise and sugar; spread over top of layered salad.
Top with cheese.
Refrigerate 8 to 12 hours.
Serves 10.
Cut up lettuce and spread over bottom of 9 x 13-inch dish. Cut cauliflower in little pieces and spread over lettuce.
Crumble bacon into small pieces and spread over cauliflower.
Chop red onion and spread over bacon (however much you want).
Mix Miracle Whip and sugar and spread over entire salad, making sure lettuce is covered.
Grate American cheese and sprinkle over Miracle Whip spread.
Sprinkle a little bit of lettuce over cheese and some red onion.
Layer the lettuce, green onions, pepper, celery and peas in a large salad bowl.
Spread salad dressing over peas.
Sprinkle sugar over salad dressing.
Sprinkle Cheddar cheese over top of salad dressing.
Sprinkle bacon over cheese.
Break lettuce in bite-size pieces.
Cook bacon.
Drain and crumble.
Layer lettuce, celery, eggs, peas, peppers, onion and bacon in order given.
Combine sugar and mayonnaise.
Spread over top of salad.
Sprinkle with grated cheese.
Cover and refrigerate 8 to 12 hours.
Serves 12.
Tear clean lettuce into small bite-size pieces into large casserole dish, 9 x 13-inch.
Layer the rest of the ingredients in order given.
In small bowl, add sugar to mayonnaise and spread over the top of salad as you would frost a cake.
Top with cheese. Cover and refrigerate 8 to 12 hours.
Tear lettuce into small bite-size pieces and place in 9 x 13-inch dish or Tupperware.
Layer remainder of ingredients in order given.
Add sugar to mayonnaise and spread over the top as you would frosting.
Top with grated cheese.
Cover and refrigerate for 8 to 12 hours.
Cut out in squares.
Stays fresh longer since mayonnaise is not mixed into salad.
Layer ingredients in 9 x 13-inch pan in the following order: lettuce, celery, peas, pepper and onion. Spread salad dressing over top and top with shredded cheese. Cover and refrigerate for 8 to 12 hours. Keeps well for 3 to 4 days.
Layer first 8 ingredients in large plastic bowl/container. Combine mayonnaise, sour cream and salad dressing mix.
Spread over top of salad, sealing to edge of bowl.
Cover and refrigerate for several hours or overnight.
Cover bottom of 9 x 13-inch casserole dish with 1 inch of lettuce.
Sprinkle peas over lettuce.
Mix salad dressing, onion and enough milk to make it spread easy.
Spread over lettuce. Sprinkle with bacon bits, then grated cheese.
Refrigerate for 24 hours.
Tear lettuce into small pieces; place in 9 x 12-inch dish or bowl.
Layer the next 6 ingredients in the order given.
Add sugar to mayonnaise; spread over the top of the salad as you would frosting a cake.
Top with cheese and cover.
Refrigerate for several hours or overnight.
Add more bacon bits on top.
Toss when ready to use.
This salad will hold for a quite a while.
Leftover salad can be kept in refrigerator for later use.
Break lettuce into small pieces and place 1/2 of it in a bowl. Combine eggs, green peppers, bacon, celery, peas and onion and pour 1/2 over lettuce layer.
Repeat lettuce and top with rest of the bacon-egg-veggie mixture.
Combine Miracle Whip with sugar and spread over top of salad like icing.
Top with shredded cheese.
Layer first 5 ingredients in large salad bowl. Mix mayonnaise and sugar or Splenda. Spread over the top of salad to seal. Let set overnight in refrigerator. Before serving, sprinkle cheese and bacon bits on top.
Tear lettuce and make a thick layer in bottom of dish. Sprinkle chopped celery and onion on top of lettuce.
Drain peas and pour over layer.
Add a thick layer of mayonnaise.
Sprinkle with Parmesan cheese thickly.
Top with bacon.
Refrigerate overnight.
Tear lettuce into small pieces and place in a 9 x 13-inch glass dish.
Layer remaining ingredients (veggies).
Add sugar to mayonnaise; spread over salad.
Top with cheese and crumbled bacon.
Cover and refrigerate 8 to 12 hours or overnight.
Break lettuce into bowl until half full.
Add in layers celery, onion, green peppers, peas, cheese and bacon.
Mix sour cream and mayonnaise together.
Pour over salad.
Refrigerate 24 hours.
Place 1/2 lettuce in 9 x 12-inch dish.
Cover with half of onion, celery, green pepper and frozen peas.
Repeat layers. Spread mayonnaise, mixed with sugar, over lettuce.
Top with cheese.
Place in refrigerator overnight.
Delicious.
Cut up head of lettuce in fine pieces.
Put in 9 x 13-inch pan.
Layer next four ingredients in pan.
Mix mayonnaise and sugar together; spread on salad in pan.
Sprinkle on cheese.
Break lettuce into bite size pieces and put in a 9 x 2-inch glass dish.
Layer the rest of the ingredients as they are listed. Combine mayonnaise and sugar; pour over salad.
Top with cheese. Before serving, garnish with more bacon and parsley.
Refrigerate 8 to 12 hours before serving.
Layer first 7 ingredients in order given in a 12 x 9-inch casserole dish.
Combine mayonnaise, lemon juice, mustard and sugar; spread evenly over top of salad completely sealing to edges. Sprinkle with cheese.
Cover and refrigerate 8 to 12 hours. Garnish with parsley.