Overnight Layered Salad (Miracle Green Salad)

Kate Jepsen

This is a recipe from my Grandma Mendenhall.  I don’t know why it’s called Miracle Green Salad, but my guess is that it is so good that even non-salad-lovers will ask for seconds!

• Medium head of Iceburg lettuce, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• ½ bunch of scallions, thinly sliced
• 2-3 ribs of celery, chopped
• 2 cups frozen peas (10 oz.)
• 1 cup Miracle Whip
• 2 Tbsp. sugar
• 2 cups finely shredded cheddar cheese
• 12 strips of bacon, cooked, crumbled

1. Cook bacon in pan or under a broiler until crispy, set aside to cool
2. Layer first 6 ingredients in a 9 x 13 glass dish
3. Mix the Miracle Whip and sugar in a bowl and spread on top of veggies
4. Sprinkle on cheese
5. Crumble or chop bacon and sprinkle on top
6. Cover with plastic wrap and put in fridge overnight