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OVERNIGHT LAYERED GREEN SALAD 1 medium head iceberg lettuce 1/2 c. thinly sliced green onions 1 c. thinly sliced celery 1 can (8 oz.) sliced water chestnuts 10 oz. frozen peas 2 c. mayonnaise 2 tsp. sugar 1 tsp. seasoned salt 1/4 tsp. garlic powder 1/2 c. grated Parmesan cheese 1/2 to 3/4 lb. bacon 2 medium tomatoes Shred lettuce; place in a shallow serving dish. Top with green onion, celery and sliced and drained water chestnuts. Break apart the frozen peas; sprinkle peas over the salad. Spread 2 cups of mayonnaise evenly over the top. Sprinkle sugar, cheese, salt and garlic powder. Cover; chill in the refrigerator as long as 24 hours. Just before serving, sprinkle salad with chopped eggs and crumbled crisp bacon; arrange tomatoes, cut in wedges, around salad. To serve: Be sure to include some of each layer. 8 to 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |