Layered Untossed Salad

Serves 10 big salad eaters.

Use a large salad bowl with straight sides (9x13 Pyrex will do if you don't have the proper bowl).

Fill bowl half full of torn lettuce

Add a layer of each of the following:

chopped celery
chopped green onion

chopped raw mushrooms (or water chestnuts)
frozen peas, thawed

"Frost" with 2 cups mayonnaise mixed with 2 scant tablespoons sugar, being sure to cover the vegetables thoroughly so no air gets to the veggies.  Cover and refrigerate 8 to 10 hours or more.

Just before serving, top with crumbled bacon (about 1/2 pound).

Serve carefully so that each serving contains all layers.

Ann Beers