"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

24 Hour Layered Salad Recipe

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This recipe for 24 Hour Layered Salad, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Empson
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large head or 2 small heads lettuce, shredded
1/2 cup (or more) chopped green onions
1/2 cup chopped celery
1 6 oz. can sliced water chestnuts, drained
1 pkg frozen peas, thawed and not cooked
2 to 3 cups Hellman's mayonnaise
2 T. sugar, sprinkled over the mayo
Parmesan cheese, sprinkled over the mayo and sugar
1 package bacon, cooked and crumbled
6 hard boiled eggs, sliced
2 diced tomatoes (optional)

Directions:
Directions:
Layer all ingredients, except bacon, eggs and tomatoes, in order listed, cover with saran wrap and refrigerate overnight.

The next day, before serving, sprinkle with crumbled bacon, then hard boiled egg slices. Can also top with diced tomatoes if preferred.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I usually make this in a 10x14 glass pan. It keeps better after using if it is not tossed. If you plan to use it all at one meal, it can be made in a decorative glass bowl and mixed just before serving.

 

 

 

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