Water Chestnut Layered Salad
|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)|
|Parmesan cheese||3 Tablespoon, grated|
|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.