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No Toss Salad Recipe

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This recipe for No Toss Salad is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of lettuce, torn into bite sized pieces
scant 1/4 C. finely chopped green onion
1/4 C. chopped celery
1 6 oz. can water chestnuts, sliced
1 package frozen peas, not thawed
2 C. Hellman's mayonnaise
1 jar Bacos or 3/4 lb. fried, crumbled bacon
4-5 hard boiled eggs, sliced
3 tomatoes, cut into small wedges
grated parmesan reggiano or good quality finely shredded parmesan cheese
Directions:
Directions:
Using a large, deep, glass serving bowl, place lettuce in the bowl. Sprinkle the green onion and celery on top of lettuce. Next, place a layer of water chestnuts. Break apart the frozen peas and, while frozen, sprinkle them on top of the water chestnuts. Spread the mayonnaise over the top of the peas (like frosting). Cover and refrigerate overnight.
Before serving, add layers of Bacos, egg slices, and attractively arrange the tomatoes on top. Sprinkle very generously with the grated cheese.
Do NOT toss this salad. Each serving should go to the bottom of the bowl to get the effect of the layers.

 

 

 

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