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“This is a crowd pleaser that can be made a day ahead. It's my favorite salad to make, serve and eat. I never have leftovers.”

Ingredients Nutrition

  • 1 head iceberg lettuce, shredded
  • 4 stalks celery, sliced
  • 4 carrots, peeled and grated
  • 1 small red onion, sliced (other salad ingredients as desired, I don't recommend anything too "wet" like tomatoes, but radishes)
  • 1 12 cups mayonnaise (use real mayonnaise, do not substitute salad dressing)
  • 1 tablespoon sugar
  • 8 ounces sharp cheddar cheese, grated
  • 12 bag frozen sweetlet peas
  • 12 lb bacon, fried crisp and crumbled


  1. In a large glass bowl, combine all salad ingredients (can be layered, but it's easier to serve if veggies are tossed first).
  2. Press down veggies lightly so that the top is even.
  3. Top salad with an even layer of frozen peas.
  4. Combine sugar and mayonnaise.
  5. Spread mayonnaise evenly over peas.
  6. Top with cheese and then bacon bits.
  7. Can be made the day before.

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