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24 Hour Layered Salad Recipe

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

Contributor:  
Contributor:  
Shasta Inman
Added: Wednesday, January 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 head lettuce, chopped
6 eggs, hard boiled
10 oz. frozen peas
1 lb bacon, cooked crisp, crumbled
2 cups swiss cheese, shredded
2 cans water chestnuts
1 cup mayonnaise
5 green onions, sliced

Directions:
Directions:
Place 3 cups chopped lettuce in bowl. Sprinkle with sugar, salt and pepper. Layer the following: eggs (sprinkle with salt), peas, remaining lettuce, bacon (save small amount for topping), cheese, then chestnuts. Spread mayonnaise over top to seal. Sprinkle with additional swiss cheese, bacon and green onions. Let stand in refrigerator for 24 hours. Mix and serve.

 

 

 

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