Twenty Four Hour Layered Salad

This pretty salad serves a crowd. Make it in a 9x13-inch dish or glass trifle bowl to show off the layers.

Ingredients

• 0.5 head leaf lettuce, torn
• 0.5 bunch fresh spinach, torn
• 1 cup sliced celery
• 1 cup sliced fresh mushrooms
• 5 hard-cooked eggs, sliced
• 2 cups peas
• 0.5 green bell pepper, chopped
• 5 green onions, sliced
• 2 (8 ounce) cans sliced water chestnuts, drained
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons white sugar
• 1.5 cups shredded sharp Cheddar cheese
• 0.25 cup crumbled cooked bacon

Steps

1. Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.