“‘THIS RECIPE was Mom’s scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before.’”

INGREDIENTS

• 8 cups torn salad greens
• 1 1/2 cups chopped celery
• 2 medium green peppers, chopped
• 1 medium red onion, chopped
• 1 (10 ounce) package frozen peas, thawed
• 1 cup mayonnaise
• 1 cup sour cream
• 3 tablespoons sugar
• 1 cup shredded Cheddar cheese
• 1/2 pound sliced bacon, cooked and crumbled

DIRECTIONS

1. Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
2. In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight.