Aunt Benette's Green Layered Salad

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On easter of 2000, this salad rocked our family luncheon like a hurricane. It took forever for me to track down the recipe because i hadn't been paying that much attention to the food...i was the designated egg-hider! But i loved it, and remembered it, and when benette stopped feeling up to cooking i took over the responsibility of salad-maker!

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Steps

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Cook the bacon until crunchy , drain and crumble into bacon bits.

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Wash , dry , and chop the lettuce and celery.

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Slice the green onions into tiny rings leaving out the white stalk.

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In small bowl mix the sourcream and mayonnaise until well blended and smooth.

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In large glass bowl layer lettuce , then celery , then frozen peas , then green onions.

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Top with mayonnaise mixture , followed by swiss cheese and crumbled bacon pieces.

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This salad should be made ahead of time to insure that the flavors have a chance to mingle and the peas thaw.

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Sometimes i do it over night but it can be done in as short as 3 hours if you soak the peas in water before adding them.

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Ingredients

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iceberg lettuce, green onion, celery, frozen peas, swiss cheese, bacon, sour cream', hellmann's mayonnaise"]"