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Overnight Layered Green Salad Recipe
|Iceberg lettuce head||1 Medium, shredded|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Frozen peas||10 Ounce (1 Package)|
|Mayonnaise||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Seasoned salt||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Bacon||3⁄4 Pound, crisply cooked|
|Hard-cooked eggs||3 , chopped|
|Tomatoes||2 Medium, cut into wedges|
Serving size: Complete recipe
Calories 4628 Calories from Fat 3811
% Daily Value*
Total Fat 426 g655.3%
Saturated Fat 63.2 g315.8%
Trans Fat 0 g
Cholesterol 1184.3 mg
Sodium 6939.9 mg289.2%
Total Carbohydrates 96 g32.1%
Dietary Fiber 24.2 g96.8%
Sugars 41.6 g
Protein 93 g185.1%
Vitamin A 249% Vitamin C 186.4%
Calcium 98.4% Iron 64.7%
*Based on a 2000 Calorie diet
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 for several hours or until next day.
Crumble bacon into salad.
Sprinkle with chopped eggs.
Arrange tomato wedges around salad.