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Ingredients
- 1 head lettuce, shredded
- 1/2 c. minced green bell pepper
- 1/2 c. minced celery
- 1 sm. red onion, minced
- 1 (9 ounce.) pkg. cooked tiny peas, cooked
- 2 c. mayonnaise
- 1 tbsp. sugar
- 1 c. shredded cheddar cheese
- 1 pound bacon, crisp-fried, crumbled
Directions
- Fill salad bowl half full with lettuce. Add in layers of green pepper, celery, onion and peas. Spread mayonnaise over peas, sealing to edge of bowl. Sprinkle sugar, cheese and bacon on top. Chill, tightly covered, for 8 hrs or possibly overnight. Toss before serving. Yield: 8 to 12 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1386g | |
| Calories 6008 | |
| Calories from Fat 5465 | 91% |
| Total Fat 614.3g | 768% |
| Saturated Fat 143.48g | 574% |
| Trans Fat 0.0g | |
| Cholesterol 427mg | 142% |
| Sodium 6856mg | 286% |
| Potassium 1734mg | 50% |
| Total Carbs 46.08g | 12% |
| Dietary Fiber 7.8g | 26% |
| Sugars 28.65g | 19% |
| Protein 87.87g | 141% |
