"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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 help families or individuals create heirloom cookbook treasures.

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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