Submitted by Jamie Smith, Elkins, Ark., OFN Contributor
• Half a head of iceberg lettuce, chopped (use the whole thing if you’re doing a full-size recipe)
• 1 small or 1/2 large yellow or Vidalia onion, chopped (whole onion for full-sized)
• 2 to 3 stalks of celery, chopped (3 to 4 if you are doing full-size)
• 2 to 3 hard-boiled eggs, broken up (3 to 4 if you are doing a full-size recipe)
• 1 2.5-ounce bag reduced sodium real bacon bits (2 bags for full-sized or the equivalent of real bacon that you cook ahead of time)
• 1 10-ounce bag of frozen peas (16 ounces for full-sized salad), thawed
• 1 to 1 1/2 C mayo (2 C for full-sized)
• 1 Tbsp brown sugar (2 Tbsp for full-sized)
• Shredded yellow cheese to taste
Chop the lettuce and place it in the bottom of a tall see-through bowl (Trust me, you want people to be able to see all the layers). Chop the celery and onion and place them in a fairly even layer on top of the lettuce. Place boiled eggs evenly over celery/onion. Layer in the peas and bacon bits (they will look blended together). Combine the brown sugar with mayo in a measuring cup. Carefully spoon the mayo/sugar mixture over the salad. Before serving, add the cheese. Note: EVERYONE eating the salad must scoop all the way down and pull up to get a piece of every single layer. From experience when I’ve taken this to a potluck, people will get just a bite of the top layer or two. Remember, that’s sugar and mayo.
