Layered Lettuce Salad

"Here is a recipe that I have shared with others many times, and have made many times. It is a favorite of my husband, and it goes over well at get-togethers, too. The neat part about this recipe is that it is a lettuce salad recipe that you must make at least 8 hours ahead of time. And it truly does keep very well. I have had it last in the refrigerator for a week at a time, and the lettuce stays crisp, but it is so good that it usually doesn't last that long." Recipe submitted by Jacqueline Driggers.

Recipe Ingredients:

1/2 large head iceberg lettuce, coarsely shredded
1 (8-ounce) can water chestnuts, drained and chopped*
1 cup celery, chopped
1 cup green pepper, chopped
1 (17-ounce) can Lesueur petit peas, drained
1 1/2 cups mayonnaise
1 1/2 teaspoons granulated sugar
1 (3-ounce) can bacon bits
1 cup shredded cheddar cheese

Cooking Directions:

1. Layer in serving bowl as follows: lettuce, water chestnuts, celery, green peppers, and peas.
2. Spread mayonnaise evenly over top.
3. Sprinkle with sugar, then cheese and bacon bits.
4. Cover tightly and chill for 8 hours or overnight.
5. This salad keeps well.

Makes 8 servings.

*I substituted water chestnuts for 1 cup chopped onions called for in the original recipe, as we don't care for onions.

Nutritional Information Per Serving (1/8 of recipe): Calories 360.17 Calories From Fat (57%) 206.15 Total Fat 23.29g Saturated Fat 6.14g Cholesterol 28.78mg Sodium 775.28mg Potassium 311.37mg Carbohydrates 28.35g Dietary Fiber 5.39g Sugar 8.45g Sugar Alcohols 0.00g Net Carbohydrates 22.96g Protein 11.51g.