ERMA BOMBECK'S OVERNIGHT LAYERED SALAD|
1 medium head lettuce,
1/2 c. thinly sliced green
1 c. thinly sliced celery
1 can water chestnuts, drained
1 (10 oz.) pkg. frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard-cooked eggs, mashed
1/2 to 3/4 lb. bacon, sliced,
crisply fried, drained and
2 tomatoes, cut into wedges
Place shredded lettuce in shallow 4-quart bowl. Top
with green onions, celery and water chestnuts. Break frozen
peas apart and sprinkle over salad. Spread mayonnaise over the
top. Sprinkle on sugar, Parmesan cheese, seasoned salt and
garlic powder. Cover, chill in the refrigerator for 24 hours.
Just before serving, sprinkle with mashed hard-cooked eggs and
crumbled bacon. Garnish with tomato wedges. Makes 8 servings.
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