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Overnight Layered Salad Recipe

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This recipe for Overnight Layered Salad, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Bunny Dehaan
Added: Wednesday, February 28, 2007
Category:
Category:
Ingredients:  
Ingredients:  
1 medium head lettuce, shredded
1/2 cup green onion, thinly sliced
1 cup celery, thinly sliced
1 can water chestnuts, drained and sliced
1 - 10oz. pkg frozen peas
2 cups mayonnaise
2 tsps. sugar
1/2 cup freshly 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 crumbled
2 tomatoes, cut into wedges
Directions:
Directions:
Place shredded lettuce into shallow 4-qt. bowl or a 9 x 13 baking dish. Top with green onion, celery, and water chestnuts. Break frozen peas apart and sprinkle over salad. Spread mayonnaise over top. Sprinkle sugar, Parmesan cheese, seasoned salt and garlic powder over the top. Cover; chill in refrigerator for 24 hours. Just before serving, sprinkle with mashed hard-cooked eggs and crumbled bacon. Garnish with tomato wedges on top.
Number Of Servings:
Number Of Servings:
Serves 8
Personal Notes:
Personal Notes:
This is a great dish for a buffet table!

 

 

 

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