Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

1 head iceberg lettuce, washed
1 cup celery
6 hard boiled eggs, diced
1 onion, diced
16 ounce package frozen peas, defrosted
2 cups mayonnaise
2 Tbsp sugar
2 tsp vinegar
1 pound bacon, sautéed and crumbled
2 cups grated cheddar cheese
2 tomatoes

1. Tear lettuce into bite-size pieces in a 9x13 inch pan. 
2. Layer celery, then eggs, then onion, and and then peas on top of lettuce.
3. Combine mayonnaise, sugar, and vinegar and then spread over peas as you would frosting.
4. Top with bacon, and then cheese.
5. Cover with plastic wrap and refrigerate 8 hours or overnight. Garnish with tomatoes wedges before serving.