Yuma Salad

Lettuce is a leaf vegetable first cultivated by ancient Egyptians. There are several types of lettuce. The leaf, head and romaine are common. Iceberg lettuce is popular lettuce in the US. Butterhead, too.

Most lettuce is used in salads either alone or with other greens, vegetables, meats and cheeses. Romaine lettuce is often used for Caesar salads, with a dressing that includes anchovies and eggs. Lettuce leaves can also be found in soups, sandwiches and wraps, while the stems are eaten both raw and cooked.

The Romans likewise claimed that it increased sexual potency. Lettuce has mild narcotic properties; it was called "sleepwort" by the Anglo-Saxons. Spain is the world's largest exporter of lettuce with the US ranking second.

Lettuce extracts are sometimes used in skin creams and lotions for treating sunburn and rough skin. Folk medicine makes claims that lettuce is a treatment for pain, rheumatism, tension and nervousness, coughs and mental instability.

Depending on the variety, lettuce is a good source of vitamin A, vitamin K and potassium, with higher concentrations of vitamin A found in darker green lettuces.

Yuma Salad
Serves 4

1 head of iceberg lettuce
1 cup of chopped celery
1/2 cup of chopped green bell pepper
1/2 cup of chopped green onion
1/2 cup of sliced radishes (optional)
1 1/2 cup of mayonnaise
4 to 5 sliced hard-boiled eggs
8 to 10 bacon slices fried and crumbled
1 1/2 cupa grated cheddar cheese
1 small package frozen peas (cooked)

In a large container, layer lettuce torn into bite size pieces on the bottom. Add celery, green bell pepper, green onions, radishes and peas. Spread the mayonnaise and then top with eggs, bacon and cheese. Cover and refrigerate for 12 to 24 hours. Toss before serving.