Lynne's 24-Hour Salad

Lynne Young used to bring this to many big family cook-outs, when we all lived in Houston.  It's refreshing, especially in the summertime.
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​1 small bag salad greens, chopped
3 ribs celery, diced (about 1 cup)
2 bunches green onions (no tops), chopped
2 bell peppers, chopped (I like red, orange, or yellow ones.)
1 package frozen peas, defrosted and drained
1 cup broccoli florets, cut into small pieces
1 cup mayonnaise (I use less, just adding it until it seems a little wet.)
3 to 4 teaspoons sugar
1/4 cup Parmesan cheese grated
  1. Layer, in order, in container that is deeper than it is big:  greens, celery, green onions, peppers, peas.
  2. In a small bowl, stir together mayonnaise and sugar. 
  3. Cover top of the vegetable mixture with the mayonnaise, making sure that mayo meets all sides of the bowl and covers it completely. 
  4. Sprinkle all over with Parmesan cheese. 
  5. Cover with plastic wrap or air-tight lid. Place in refrigerator at least overnight or 24 hours.
  6. Toss and serve when ready!
Servings: 10