"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

LAYERED SALAD Recipe

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This recipe for LAYERED SALAD, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Volk
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 head (or more) iceberg lettuce, chopped/torn
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped purple onion
1 can chopped water chestnuts
1 package frozen (thawed) raw peas
1 pint real mayonnaise
1 lb fried crisped crumbled bacon
1 small jar dry Romano cheese

Directions:
Directions:
Each ingredient is one layer - do not mix until prior to serving the next day.

Bottom layer - lettuce. Then celery, then peppers, then onion, then water chestnuts, then peas, then spread mayonnaise over the top. Next, sprinkle bacon over the mayo, then sprinkle Romano cheese over the bacon.

Refrigerate overnight, toss before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
All of our friends love this salad.

 

 

 

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