My daughter, Gracie, found this recipe in a Gooseberry Patch cookbook and copied it down for me to make. I like the traditional layer salad, but it’s too much for our family to eat at one meal, and the lettuce gets soggy if it’s leftover. We thought this might be a good alternative for a smaller crowd.
4 slices bacon, crisply cooked and crumbled
3 green onions, sliced (I used a couple of tablespoons of minced white onion.)
1 stalk celery, diced (I used a couple of diced carrots instead.)
10-oz. pkg. frozen peas, thawed
1/4 c. mayo
1/4 c. sour cream
1/4 t. salt
1/8 t. pepper
Combine all ingredients in a serving bowl; chill before serving.