"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Layered Overnight Salad Recipe

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

Celeste/Leland Bauck


3/4 head iceberg lettuce
1/2 c. green onion
1/2 c. celery
1 can water chestnuts, chopped
1/2 c. thawed Petite Peas (I use half of a 1lb. bag)
1 c. mayonnaise mixed with 1 heaping tsp. sugar
1 5 oz. Parmesan cheese wedge, grated
1 lb. bacon, crumbled

Tear lettuce then layer on top:
onions, celery, water chestnuts, peas
Spread mayonnaise mixture over top to seal.
Then layer Parmesan cheese and bacon on top.
Refrigerate overnight.
Toss immediately before serving/not sooner.




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