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Overnight Layered Green Salad

Salad.Carnival's picture
Ingredients
  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)
  Sugar 2 Teaspoon
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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