Ingredients

The following ingredients have 10 Servings
  • 1 head iceberg lettuce (Romaine is an option too)
  • 4 carrots (grated)
  • 10 ounces package of frozen peas (defrosted)
  • 8 ounces medium cheddar cheese (grated ~ Follow Your Heart Shreds for dairy-free.)
  • 1 bunch green onions (finely chopped)
  • 16 ounces package bacon (cooked and crumbled)
  • 1 ½ cups miracle whip (Vegenaise for dairy and egg-free.)
  • 3 Tbsps sugar

Instruction

  • Wash, dry, and chop or shred the lettuce. Add to a very large serving bowl. Clear bowls are nice to show the layers but whatever the salad will fit in is the best choice. I like to have room to toss the salad before it is served.
  • Spread grated carrots over the lettuce in a nice even layer.
  • The next layer is the defrosted peas. I lay them on a clean dish towel to absorb some extra moisture after defrosting.
  • Now make a layer of grated cheese.
  • Next are the finely chopped onions.
  • Sprinkle the cooked and crumbled bacon over the onions.
  • In a small bowl mix together miracle whip and sugar. Stir until sugar is dissolved. Spread evenly over bacon.
  • Cover and refrigerate until ready to serve. Several hours is best.
  • Some say not to mix this salad. I prefer to toss it all together right before the meal. That way all the delicious ingredients are mixed throughout the salad.