Aunt Benette's Green Layered Salad

1. 1

   Cook the bacon until crunchy, drain and crumble into bacon bits.

2. 2

   Wash, dry, and chop the lettuce and celery.

3. 3

   Slice the green onions into tiny rings leaving out the white stalk.

4. 4

   In small bowl mix the sourcream and mayonnaise until well blended and smooth.

5. 5

   In large glass bowl layer lettuce, then celery, then frozen peas, then green onions.

6. 6

   Top with mayonnaise mixture, followed by swiss cheese and crumbled bacon pieces.

7. 7

   This salad should be made ahead of time to insure that the flavors have a chance to mingle and the peas thaw.

8. 8

   Sometimes I do it over night but it can be done in as short as 3 hours if you soak the peas in water before adding them.

* Per serving · 4 servings · Values may vary.

No additional tips available.