Overnight Layered Green Salad
|Iceberg lettuce head||1 Medium, washed, chilled|
|Green onions||1 Bunch (100 gm)|
|Canned water chestnuts||8 Ounce (1 Can)|
|Bell pepper||1⁄2 , seeded (Red Or Green)|
|Frozen peas||10 Ounce (1 Package)|
|Mayonnaise||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Bacon||3⁄4 Pound, crisp-fried and drained|
|Hard cooked eggs||3|
Insert slicing disc in food processor.
Core lettuce and cut in wedges that will stand in feed tube; slice.
Spread lettuce over bottom of a wide 4-quart serving dish.
With a knife, thinly slice green onions and part of the tops (because of their texture and shape, green onions cannot be sliced neatly in the food processor).
Scatter slices over lettuce.
Drain water chestnuts, drop into feed tube, and slice; sprinkle over onions.
Stand red pepper vertically in feed tube and slice; sprinkle over water chestnuts.
Cut celery in lengths to fit feed tube and slice; sprinkle over red pepper.
Open package of frozen peas and break apart.
Sprinkle frozen peas over salad.
Spread mayonnaise evenly over peas.
Sprinkle with sugar, Parmesan cheese, salt, and garlic powder.
Change to metal blade and process bacon until finely chopped; sprinkle over salad.
Wash bowl and blade and reassemble.
Cut eggs in quarters, drop into processor bowl, and process with on-off bursts until coarsely chopped.
Sprinkle over bacon.
Cover and chill for 4 hours or as long as 24 hours.
Just before serving, cut tomatoes in wedges and arrange around top of salad.
To serve, use a spoon and fork to lift out each serving, which should include some of each layer.