1 head of iceberg lettuce
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced water chestnuts
1/2 cup purple onion rings
1 (16-ounce) can LeSueur peas, drained
1/4 cup Parmesan cheese
8 strips of bacon, cooked and crumbled
1-2 cups Miracle Whip Salad Dressing
2-5 teaspoon bottled Italian dressing
Shred lettuce and place in salad bowl. Add layers of remaining
ingredients except cheese and bacon.
Topping: Mix dressing ingredients and blend until smooth.
Spread dressing evenly over top of salad. Sprinkle with cheese and
bacon. Cover tightly and refrigerate 8-12 hours or overnight.
Yield: 8-12 servings.
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