Pea Salad

Recipe Courtesy Letha Sloan (Mimi)

1This is my mother-in-law's recipe that everyone in the family loves, including guests. It is layered with lettuce, sweet peas, onions, mayonnaise and topped off with bacon. Quite simple to make and best when prepared ahead of time.


  • 1 head of iceberg lettuce, chopped
  • 6 - 8 slices of bacon, cooked
  • 1 cup mayonnaise
  • 1 can Le Sueur sweet peas, well drained
  • 1 medium sweet onion, chopped small
  • salt and freshly ground pepper


  1. In a 9" x 13" dish, spread out the chopped lettuce.
  2. Next, sprinkle onions on top of the lettuce followed by well drained peas.
  3. Spread a layer of mayonnaise over top of salad, coating it completely. You may need little more than the 1 cup of mayo. Season with salt and pepper as desired.
  4. Cover and refrigerate for at least 8 hours or preferably overnight for the flavors to meld.
  5. Remove from refrigerator and crumble bacon all over the mayonnaise. Serve cold. Toss salad right before serving if desired.


- You can use frozen petite peas that have been thawed, cooked for a couple of minutes and then drained.

- This can be layered in a glass trifle dish if desired.


- None


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