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Water Chestnut Layered Salad

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  Head of lettuce 1 Medium, torn into bite sized pieces
  Celery stalks 3 , thinly sliced
  Onion 1 Medium, sliced in thin rings
  Canned water chestnuts 10 Ounce, thinly sliced (1 Can)
  Frozen peas 10 Ounce (1 Package)
  Mayonnaise/1 cup mayonnaise and 1 cup sour cream 2 Cup (32 tbs)
  Sugar 3 Tablespoon
  Parmesan cheese 3 Tablespoon, grated
  Tomatoes 3
  Hard cooked eggs 4
  Bacon 1⁄2 Pound, crisply fried and crumbled

In a deep bowl (preferably glass) arrange in layers in the following order: Lettuce, celery, onion, water chestnuts and lastly, frozen peas.
Over this spread mayonnaise (or mayonnaise and sour cream) right to the side of the bowl, sealing the edges.
Sprinkle with sugar, then Parmesan cheese.
Cover tightly and refrigerate for 24 hours.
Just before serving, decorate with tomatoes and eggs, cut in wedges.
Sprinkle with bacon bits.
A very attractive salad.

Recipe Summary

Difficulty Level: 
Side Dish

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