Super salad

Yield: 8 Servings

Measure Ingredient
½ large Head lettuce; torn into small pieces
2½ cup Chopped chicken or tuna
½ large Red onion; chopped
1 cup Diced celery
1 cup Cooked and drained frozen peas
1 can (4-oz) water chestnuts
½ Bell pepper; chopped
1 pint Mayonnaise
3 tablespoons Sugar
3 Hard cooked eggs; chopped
8 ounces Cheddar cheese; grated (up to)
8 slices Bacon; fried

Layer lettuce, chicken/tuna, onion, celery, peas, water chestnuts and bell pepper in a 3-quart casserole. Spread mayonnaise on top to seal. Sprinkle with sugar, salt and pepper. Top with eggs and cheese. Chill at least 8 hours before serving. Crumble bacon on top. To serve, cut in squares and lift out.

MRS RAY FULLER (MARY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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