Cajun Accents Cookbook (layered salad)
- 1 head lettuce
- 2 cups chopped celery
- 4 carrots, flaked
- 1/2 cup chopped bell pepper
- 1 package frozen petit pois (small peas)
- 3 eggs hard boiled, sliced
- 2 cups mayo, mixed with 1 teaspoon sugar
- 1/2 lb. Cheddar cheese, grated
- bacon bits (synthetic variety preferred)
Break lettuce into small pieces. Place in a large container with tight-fitting cover. (Square plastic container that will hold at least two quarts.) A salad bowl may be used provided it can be covered tightly with aluminum foil or plastic wrap. Add layer of celery and bell pepper.
Flake carrots using coarse side of grater. Use a layer of carrots over the lettuce and celery. Sprinkle with raw frozen peas evenly on top.
Slice the eggs and place at intervals over the peas. Spread a layer of mayo. Top with flaked cheese. Sprinkle the bacon bits heavily over the top, cover tightly and refrigerate.
NOTE: This salad may be made several days in advance. Unlike most vegetable salads, this one does not require mixing at the last minute. It should be refrigerated at least 8 hours hours serving.
When serving, be sure to scoop from bottom of the container so that each serving contains all of the ingredients.