"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Layered Salad Recipe

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This recipe for Layered Salad, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LESLIE & WALT NALLI
Added: Sunday, May 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 head lettuce, shredded
1 bunch green onion, sliced
1 small box frozen peas, cooked and drained
1 can water chestnuts
2 C. mayonnaise
1/2 - 3/4 cup Parmesan cheese
1/8 tsp. garlic powder
3/4 tsp. seasoned salt
6-8 slices bacon
3-4 eggs
2 tomatoes


Directions:
Directions:
Layer in a 13 x 9 glass dish in the following order:
1 head lettuce, shredded
1 bunch green onion, sliced
1 small box frozen peas, cooked and drained
1 can water chestnuts

Top this with 2 C. mayonnaise (like frosting a cake). Combine Parmesan cheese,garlic powder,seasoned salt. Sprinkle over mayonnaise. Top with crumbled bacon, sliced boiled eggs. Cover and leave overnight. Top with diced tomatoes.

Personal Notes:
Personal Notes:
REFRIGERATE OVERNIGHT

 

 

 

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