"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

24 Hour Layered Salad Recipe

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This recipe for 24 Hour Layered Salad, by , is from Hill Family Fav's, 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!

Contributor:  
Contributor:  
Ione Fowler

Category:
Category:

Ingredients:  
Ingredients:  
1 chopped large purple (or red) onion
1 chopped bell pepper
1 c. chopped celery
1 package Frozen English Peas
1 head lettuce
1 can sliced water chestnuts
2 c. sliced fresh mushrooms

Icing:
c. mayonaise
c. sour cream
1 c. parmesan cheese

Directions:
Directions:
Layer each of the ingredients beginning with lettuce. DO NOT COOK PEAS - USE RAW. Layer in a casserole dish or glass salad bowl. Do not toss.

Combine mayonnaise and sour cream. Spread on top of salad. Sprinkle parmesan cheese on top.

Cover with waxed paper overnight in refrigerator.

Personal Notes:
Personal Notes:
This can keep for several days in the refrigerator. Sliced hard boiled eggs and crumbled bacon can be added for extra flavor.

 

 

 

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