"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 Overnight Salad Recipe

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

Celeste/Leland Bauck
Added: Thursday, January 27, 2011


3/4 head iceberg lettuce
1/2 c. green onion
1/2 c. celery
1 can water chestnuts, chopped
1/2 c. thawed Petite Peas (I use half of a 1lb. bag)
1 c. mayonnaise mixed with 1 heaping tsp. sugar
1 5 oz. Parmesan cheese wedge, grated
1 lb. bacon, crumbled

Tear lettuce then layer on top:
onions, celery, water chestnuts, peas
Spread mayonnaise mixture over top to seal.
Then layer Parmesan cheese and bacon on top.
Refrigerate overnight.
Toss immediately before serving/not sooner.




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