Overnight salad

Yield: 1 Servings

Measure Ingredient
1 medium Head lettace, chopped
½ cup Green onions, diced
1 cup Celery, diced
1 cup Water chestnuts, drained and sliced
1 pack Frozen peas
2 cups Mayonnaise
2 teaspoons Sugar
½ cup Parmasan cheese
1 teaspoon Seasoned salt
¼ teaspoon Garlic powder
3 \N Hard boiled eggs, finely chopped
¾ pounds Bacon, cooked, and crumbled
\N \N Grated cheese



Recipe by: Merrilin Gassman

Place lettace in approximately 2 quart size container (a clear container is great to show off the different layers). Layer the vegetables on the lettace: onions, then celery, chestnuts, and peas. Mix topping and spread on top of salad. Cover and refrigerate overnight. Remove from refrigerator and put on the final topping. Garnish with tomato wedges and fresh parsley.

Posted to MC-Recipe Digest V1 #368 From: Iris Dunaway <idunaway@...> Date: Sat, 11 Jan 1997 12:28:30 -0700

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