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Pea Salad


Parmesan Dressing

3 cups mayonnaise

2 cups sour cream

3 cups finely grated Parmesan cheese

2 teaspoons sherry vinegar


Layered Salad

2 heads (about 10 cups) iceberg lettuce, rough chopped

4 cups frozen baby peas, thawed

1 Vidalia (or other sweet) onion, sliced into thin rings


  1. Combine all dressing ingredients, combining seasoning to taste.
  2. Layer ingredients in a large, clear glass bowl in the following order and amounts: 4 cups iceberg, 1½ cups peas, ½ the onion slices, 2 to 3 cups dressing (in thick layer), 6 cups iceberg, 2 cups peas, remaining ½ of onion slices, and 3 to 4 cups dressing.
  3. Decorate top with onion slices and peas, cover with plastic, and refrigerate overnight.
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