"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Over Night Layered Salad Recipe

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This recipe for Over Night Layered Salad, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Branom
Added: Friday, October 26, 2007


1 head shredded lettuce
1/2 c. sliced green onions
1 c.thinly sliced celery
1 can sliced water chestnuts
1 10 oz. pkg frozen peas
2 cups mayo
2 T. sugar
3/4 cup fresh shredded Parmesan cheese
1 t.seasoned salt ( Johnnys)
1/4 t. garlic powder
Hard boiled eggs

Layer all in order above in 9 x 13 pan.
Cover & chill over night.
Place sliced eggs on top before serving.

Personal Notes:
Personal Notes:
This is great to take to potlucks as it requires no dressing.
Finely chopped ham may be added to add protien if desired.




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