Layered Salad

This Facebook find is the perfect potluck dish.  I could also see it as a side salad on Mexican night (tacos or burritos).  Or as a packed lunch to send with my wife to work.

Ingredients:

• 1 head iceberg lettuce
• 1/4 cup chopped purple onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped, fresh mushrooms
• 12 oz. package frozen peas, thawed
• 2 cups real mayonnaise
• 2 Tablespoons sugar or honey
• 1/4 lb. grated cheddar cheese
• 1 lb. bacon, fried, cooled and crumbled

Directions:

• Remove core from head of lettuce. 
• Cut head into quarters. 
• Carefully separate the lettuce layers. 
• Put half of them in the bottom of a 9 x 13, glass cake pan. 
• Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen peas. 
• Combine the mayo with the sugar. 
• Spread half of the mayo mixture over the salad. 
• Top with half of the cheese and half of the bacon. 
• Repeat with another salad layer, starting with lettuce and ending with bacon. 
• Cover cake pan tightly with foil. 
• Place in refrigerator and chill for at least 12 hours and up to 24 hours. 
• Cut into 8 to 12 square pieces. 
• Salt and pepper to taste.