Makes 12 servings
2 cups finely shredded sharp cheddar cheese
1 bunch green onions, sliced by the green part (I save the white parts for adding onion to later meals)
2 cups Fat Free Miracle Whip
16 oz. frozen petite baby peas
1 lb. center cut bacon, fried and crumbled into bits (using “real” bacon bits sold at the store will make this dish too salty! Take the time to cook your own bacon bits!)
2 cups diced celery
1 large bag romaine mix or 1 romaine heart and 1/2 head of lettuce cut to bite-sized pieces
In a large glass dish or BPA free plastic dish, layer romaine mix covering the bottom and half of the dish.
Thaw frozen peas by running under cold water in strainer. Once thawed, layer over lettuce.
Layer 2 cups of celery over peas.
Layer bacon bits over celery.
Using a spatula, spread miracle whip evenly over top of salad so far.
Cover miracle whip with cheese.
Top with green onions.
Cover and refrigerate salad for at least 2 hours before serving. Will keep for 4 days so go ahead and make it a day in advance.
BPA Free plastic does not add a “strange” flavor to your salad after refrigerating that BPA plastics do. BPA Free is always listed on the dish somewhere if it is. If you’re not sure, stick to glass! Making this in a cake pan will also give it a “strange” flavor and it won’t keep as long.