"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Overnight Layered Salad Recipe

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

Contributor:  
Contributor:  
Amber Henninger

Category:
Category:

Ingredients:  
Ingredients:  
1 med. head iceberg lettuce, shredded
1/2 c. thinly sliced green onions
1 c. thinly sliced celery
8 oz. can water chestnuts, drained, sliced
10 oz. pkg. frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 to 3/4 lb. bacon, crisply cooked
3 hard cooked eggs, chopped
2 med. tomatoes, cut into wedges

Directions:
Directions:
In 3-4 qt. glass bowl, make a layer of shredded lettuce. Top with a layer each of onion, celery, water chestnuts and frozen peas. Spread evenly with mayonnaise. Sprinkle with sugar, cheese, salt and garlic powder. Cover and refrigerate several hours or until the next day. Top with crumbled bacon and chopped eggs. Arrange tomato wedges around top.
To serve, use a spoon and fork to lift out each serving, which should include some of each layer.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
You can vary this as you prefer but it is important to use the frozen peas, strange as this may seem. This is one way to get the salad done ahead of an event. And this is amazingly good as leftovers.

 

 

 

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