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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Vegetable Layered Salad Recipe

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This recipe for Vegetable Layered Salad is from Our Family 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 shredded (iceberg)
1 cup chopped green onions with tops
1 cup celery
1 pkg raw frozen English peas
1 can sliced water chestnuts
1 cup mayonnaise, mixed with 1 Tbsp. sugar
8 oz. grated Cheddar cheese
3 slices crisply cooked and crumbled bacon.
Directions:
Directions:
Layer in order listed using trifle bowl. Store in refrigerator overnight covered with plastic wrap. Serve cold.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I have put it in a rectangular pan as well.

 

 

 

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