"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Overnight Layered Green Salad Recipe

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

June Schlotthauer
Added: Monday, December 22, 2008


1 medium head iceberg lettuce
1/4-1/2 c. thinly sliced green onion
1 c. thinly sliced celery
8 oz. water chestnuts, drained and sliced
10 pkg. frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. Lowery's Seasoned Salt
1/4 tsp. garlic powder
3 hard cooked eggs, chopped
1/2 lb. bacon, crisped and crumbled
2 medium tomatoes

Shred the lettuce in a shallow 4 quart size dish. Layer the green onion, celery and water chestnuts. Break apart peas and sprinkle them on salad. Then place the mayonnaise on top. Mix together sugar, Parmesan cheese, salt and garlic powder. Sprinkle on top of the salad. Cover and chill in refrigerator for as long as 24 hours. Before serving sprinkle with a mixture of the eggs and bacon. To garnish, arrange tomatoes cut in wedges on top. Use a spoon to lift and serve all layers




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