Saturday, January 9, 2010

1. -Defrosted Frozen Peas (in the picture, my mom has a 2 pound bag. She only uses about half of that though.)
   

2. -A couple stalks of Celery
   

3. -1/2 of a medium Onion
   

4. -1 Head of Iceberg Lettuce
   

5. -1 Green Bell Pepper
   

6. -About 6 or 7 slices of cooked Bacon
   

7. -Mayonnaise
   

8. -Some shredded Sharp Cheddar Cheese
   

9. -Some Romano Cheese from the can
   

First up, slice up your head of Iceberg lettuce so its nicely shredded into  bite-sized pieces.

Now, it’s time to start dicing the veggies. Dice up one Green Bell Pepper. Don’t forget to clear out the seeds and the white-ish stuff inside.

Next, dice up 1/2 of a medium onion.

Dice the 2 stalks of celery.

Now, it’s time to start building the layers. In a 9 x 13 dish, layer 1/2 of the lettuce on the bottom.

Next, sprinkle the diced green bell pepper over the lettuce.

Now, sprinkle the diced celery over the lettuce and peppers.

You guessed it! Time to sprinkle on the onions.

Finally it’s time to add the peas.

Spread the peas out so they are even.

Now, add the other half of the lettuce on top of the peas.

Gently, press everything down to make room for the toppings.

Now spread a layer of mayo on top...

... so the entire surface is evenly covered.

Sprinkle a coating of Romano cheese over the mayo.

Cover the top with a nice sprinkling of the shredded Sharp Cheddar.

Cut or slice up the cooked bacon all over the top.

And, there you have it! A wonderful Layered Pea Salad. When you dish it up, be sure and get all the layers. So yummy!