"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Green Salad Recipe

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This recipe for Layered Green Salad, by , is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Sinor
Added: Sunday, June 15, 2008


1 small head of lettuce, shredded fine
1 c. onion, chopped
2 stalks of celery, finely chopped
1 can of water chestnuts, drained and sliced thin
1 package frozen green peas
2 c. mayonnaise
1 t. sugar
1/2 t. salt
1/4 t. pepper
1 package shredded mozzarella cheese
1/2 c. Parmesan cheese

Layer lettuce, onion, celery, chestnuts, peas, and mayonnaise in that order. Mix together sugar, salt, pepper, and sprinkle over mayonnaise. Last sprinkle mozzarella and Parmesan over mayonnaise.




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