Layered Vegetable Salad (a variation of Kellie's)

By: Joy Schantz

Recipe History: I took this salad to several holiday parties back in the '70s

Ingredients:
1 head iceberg lettuce, shredded
1 10-oz frozen baby peas, cooked and drained
3 stalks celery, sliced thinly
3-4 green onions, chopped thinly, including tips
1 cup mayonnaise
1 cup sour cream
1 tblsp sugar
Bacon bits
Grated cheese

Directions:

Layer from bottom of casserole to top in this order:
lettuce,
celery,
green onions,
peas,
remaining lettuce.

Mix equal ratio of  mayonnaise and sour cream (i.e. 1 cup : 1 cup), or more, if needed.
Add sugar, and mix well.
Spread over top layer of lettuce.
Sprinkle bacon bits and grated cheese on top.
Chill.

Tip: Tastes best if made 24 hours ahead.