Although Kate’s classroom was organized in layers and wasn’t finished “overnight”, this layered salad is!  The salad marinates and is ready to enjoy the next day.

1 head of iceberg lettuce, torn in pieces

½ cup chopped celery

1 10 oz package frozen peas, thawed, but not cooked

4 oz. shredded cheddar or Swiss cheese

2 hard boiled eggs, chopped

1 green pepper, chopped

Layer above ingredients in a glass bowl or oblong pan.

Combine these ingredients for the dressing:

1 cup mayonnaise (not salad dressing)

2 Tbsp. milk

2 Tbsp. sugar 

Pour over salad and spread to sides of bowl. Cover and refrigerate overnight. The dressing will work its way down to the salad.   Fry 8 strips bacon and drain. Crumble and refrigerate. Before serving the salad, sprinkle bacon over top. You may also want to sprinkle extra cheese on top.