Title: Twenty-four hour salad
 Categories: Salads
      Yield: 1 Servings
 
      1    Head romaine lettuce
      1    Head iceberg lettuce
     10 oz Frozen peas, rinsed
           -until just thawed
      2 md Sweetish onions, chopped
      1    Green pepper, chopped
      1 c  Celery, chopped
  1 1/2 c  Mild cheddar cheese, grated
    1/2 c  Parmesan cheese, grated
      1 c  Or 2 Hellmann's real
           -mayonnaise
      1 c  Or 2 sour cream
      2 tb Or 3 sugar
           More parmesan cheese
 
  Wash the lettuce.  Break into pieces, line the bottom of a [large]
  bowl. Add layers of peas, onion, green pepper, celery, cheddar, more
  lettuce, another layer of everything, top with lettuce. Sprinkle
  parmesan cheese over the top.
  
  Combine equal amounts of mayonnaise and sour cream, add sugar, mix
  well. Spread over the top of the salad. Sprinkle more parmesan on top.
  
  Cover and chill 12-24 hours.
  
  Some people say to toss before serving; this makes for soggy
  leftovers if you don't eat it all.  I suggest dishing out portions at
  a time and tossing the portion separately (keep the rest in layers
  with the dressing on top, it will be good for a couple of days).