This recipe is from Marjorie Clark. She was in my ward growing up and is one of the nicest people you could ever meet. She was (now retired) a Kindergarten teacher whose class was so well organized that you could hear a pin drop, everyone was always on task, and she spoke in a sweet tones. She is the mother of all boys. And she helped throw my bridal shower. This is the dish she made for it. (I have modified it a little - I like more spinach.) This is also one of Diane's favorite salads.
One thing I love about it is that there are lots of vegetables in it. But they are layered in such a way and chopped small so that you don't even see all that you are eating. This is an old school recipe, but everyone always raves about it. I have written this recipes out scores of times: when I make it, people always ask for the recipe. Another great aspect of it is, that it needs to be made ahead. A green salad that has to be made ahead? When I sign up to bring a salad to church but I have no time to do it right ahead of time, this is my salad. Any buffet or meal that you need a salad AND cannot do it ahead of time: this is a great one.
1 small head iceberg lettuce, cleaned, dried, and torn in small bite size pieces
2 cups fresh spinach, cleaned, dried, and torn in small bite size pieces
1/2 cup small cauliflower buds
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup small broccoli buds
1/2 cup chopped green onions
In a 9x11 Pyrex dish (clear glass is the most attractive) layer all ingredients, in order, starting with the iceberg. Scatter each one on top of the other.
Take one package of Frozen Peas, left frozen, and spread on top. The salad should be densely covered in frozen peas.
2 cups mayonnaise
2 Tbsp sugar
Mix together the mayo and sugar. Spread over the peas like you are frosting a cake, making sure the edges are sealed.
1/2 lbs shredded cheddar cheese
8 slices of bacon, fried crisp, drained, and crumbled
Sprinkle cheese and bacon over the top. Cover with plastic wrap and chill overnight or at least six hours.