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24 Hour Salad Recipe

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This recipe for 24 Hour Salad, by , is from Concho Baptist 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!

Contributor:  
Contributor:  
Dorothy McDonald

Category:
Category:

Ingredients:  
Ingredients:  
1 Med. head of Lettuce
1 c thinly sliced Onion
1 - 16 oz can Water Chestnuts
1 - 10 oz pkg frozen Peas
1 c shredded Mozzarella (4 oz)
1/2 c grated Parmesan (2 oz)
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Pepper
Cherry tomatoes
Bacon Bits
Chopped Parsley

Directions:
Directions:
Shred lettuce and place in bottom of 9x13 inch dish. Top with layers of onion and sliced water chestnuts. Sprinkle with layer of frozen peas; spread with layer of mayonnaise. Sprinkle with mixture of sugar, salt and pepper. Top with mozzarella and Parmesan cheese. Cover tightly with foil or plastic wrap and refrigerate 24 hours. Garnish with tomatoes, bacon bits, and parsley just before serving.

Number Of Servings:
Number Of Servings:
12

 

 

 

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