Overnight-layered-lettuce-salad

Recipe is at TASTE OF HOME 

Ingredients

• 1 medium head iceberg lettuce, torn
• 1 medium green pepper, chopped
• 1 small sweet red pepper, chopped
• 1 medium onion, sliced and separated into rings
• 2 cups frozen peas (about 10 ounces)
• 1 cup mayonnaise
• 2 tablespoons sugar
• 1 cup (4 ounces) shredded cheddar cheese
• 12 bacon strips, cooked and crumbled
• 3/4 cup dried cranberries

Directions

• 1. In a 4-qt. or 13x9-in. glass dish, layer the first five ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
• 2. Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight. Yield: 16 servings (1 cup each).

Nutritional Facts

1 cup equals 206 calories, 16 g fat (4 g saturated fat), 19 mg cholesterol, 250 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g protein.

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