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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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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4726 Calories from Fat 3698

% Daily Value*

Total Fat 413 g634.9%

Saturated Fat 56.8 g284%

Trans Fat 0 g

Cholesterol 1371.7 mg457.2%

Sodium 4680.5 mg195%

Total Carbohydrates 157 g52.5%

Dietary Fiber 31.1 g124.2%

Sugars 86.1 g

Protein 88 g175.8%

Vitamin A 713.1% Vitamin C 312.3%

Calcium 93.5% Iron 79.7%

*Based on a 2000 Calorie diet

Water Chestnut Layered Salad Recipe