Ingredients:
1 head romaine lettuce, shredded
2 large beefsteak tomatoes, cut in half, then into thin slices
1/2 cup celery, chopped
1/2 cup green peppers or 1/2 cup red peppers or 1/2 cup orange bell peppers or 1/2 cup yellow peppers, chopped
1/2 cup red onions, cut in half, then sliced thin
1 (10 ounce) packages frozen peas, cooked, and drained
1 (2 1/4 ounce) cans black olives, sliced
2 1/2 cups mayonnaise
3 tablespoons sugar
6 ounces shredded cheddar cheese
parmesan cheese
1/2 lb bacon, fried, and crumbled
Directions:
Fill a large trifle bowl or glass bowl with shredded lettuce.
Add a layer of tomatoes, celery, peppers, onions, peas, and black olives in layers.
Spread mayonnaise over top, and sprinkle with sugar.
Top with cheeses, and sprinkle bacon over the cheese.
Cover with plastic wrap, and refrigerate 8 hours.
Servings: 8-10
Time preparation: 60 min.
Time total: 60 min.