Overnight Layered Green Salad Recipe
Ingredients
| 1 medium-size head iceberg lettuce, shredded | ||
| 1/2 cup thinly sliced green onion | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Water chestnuts | 1 Can (10oz), drained | |
| Frozen peas package | 1 | |
| Mayonnaise | 2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Seasoned salt | 1 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| 1/2 to 3/4 pound bacon, crisply cooked | ||
| 3 hard-cooked eggs, chopped | ||
| 2 medium-size tomatoes, cut into wedges | ||
Directions
In a 3 to 4-quart shallow glass serving bowl, make a layer of shredded lettuce.
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.
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.
Chef
