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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pea and Lettuce Layered Salad Recipe

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This recipe for Pea and Lettuce Layered Salad is from Hanover Academy's Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 head iceberg lettuce
1 tin of chestnuts (sliced and in water)
1 medium red onion, thinly sliced
8 oz. frozen baby peas
2 c. salad dressing (can substitute mayonnaise)
2 c. freshly grated Parmesan cheese, divided
2 tsp. sugar
1 lb. bacon, fried crisp and crumbled
Directions:
Directions:
Prepare salad in a tall clear glass bowl.

Layer in order of the first 4 ingredients.

Mix salad dressing with sugar and 1 1/2 c. grated cheese. Cover 4 layers in bowl with the mixed dressing. Cover layer with bacon bits. Sprinkle top with remaining grated cheese. Cover bowl with plastic wrap and refrigerate for 12-24 hours.

Remove plastic wrap and toss layers prior to serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Angela Rung is McKayla Carey's aunt.

 

 

 

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