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Layered Overnight Salad Recipe

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This recipe for Layered Overnight Salad is from The Mackedon Family Cookbook Project, 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:  
I head of Iceberg Lettuce
1/2 cup celery, thinly sliced
1 can drained diced water chestnuts
1 package petit frozen peas
2 cups mayonnaise
2 tsp. sugar
1/2 cup grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp garlic powder
3 eggs hardboiled and grated
3 pieces crisp fried bacon, chopped
2 medium tomatoes cut in wedges
Directions:
Directions:
Shred lettuce and place in a clear salad bowl (I often use a Pyrex 9x13 dish). Top with celery and water chestnuts. Break apart the peas and sprinkle evenly over the salad. Spread the mayonnaise over the top of the salad, sealing all the edges. Sprinkle with sugar, Parmesan, seasoned salt and garlic powder. Refrigerate as long as 24 hours.

Before serving, sprinkle the salad with the eggs and bacon. Decorate with the tomato wedges..
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I always use Best Foods mayonnaise. This recipe was taken from a campaign cookbook issued by Bob and Kathy List when he ran for governor of Nevada in 1978. I've made it at least yearly since then.

 

 

 

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