Yield: 1 Servings
|1||Head lettuce; torn|
|1 can||Sliced water chestnuts; drained|
|1 medium||Onion; chopped|
|1 pack||Frozen peas; unthawed|
|¾ pounds||Shredded mozarella cheese; (12 oz)|
|½ cup||Grated Parmesan cheese.|
|½ cup||Real bacon bits|
|2||Fresh tomatoes; cut into chunks|
Alice Robertson, my next door neighbor, gave me this recipe in 1977 when we bought this house right next door to them. We immediately "took" to each other and we're now closer than sisters.
Layer 2: Mix together and spread over layer 1, being sure you touch the sides of the bowl to "seal" it. Layer 3: Sprinkle over layer 2. Cover with saran wrap and refrigerate overnight.
LAYER 4: Just before serving, add the following to the top of layer 3.
To serve: Do not toss. Dig to the bottom to serve some of each of the four layers.
This makes a lot, and is great for a make-ahead salad. It looks really pretty in a clear salad bowl so all the layers show through. This was one of my late mother-in-law's favorites.
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Jan 16, 1998