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Ingredients:
1 medium head romaine or iceberg lettuce, shredded
1 cup chopped celery
1 cup coarsely chopped green pepper
1 cup green onion-green and some white section, thinly sliced
1 10-ounce package frozen peas, thawed with cold water
4 hard-cooked eggs, sliced
1 cup mayonnaise (I use light)
1/2 cup sour cream or low fat yogurt
1-1/2 tablespoons sugar
1-3/4 cups cheddar cheese, grated
8 strips bacon, cooked, drained and crumbled
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Place lettuce in bottom of large bowl or 13x9x2 pan. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.
Recipe submitted by: Brenda Hyde
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