Salads and Dressings

Overnight Layered Green Salad

  • 1/4 medium head Iceberg lettuce
  • 1/8 cup Green Onion (thinly sliced)
  • 1/4 cup Celery (diced)
  • 1/4 cup Water Chestnuts (drained)
  • 1 cup Frozen peas
  • 1/4 cup Mayonnaise
  • 1 tsp. Sugar
  • Sprinkle Parmesan cheese
  • Sprinkle Garlic powder
  • 1 Hard cook chopped egg
  • 2 pieces Bacon (fried)
  • 1 medium Tomato

    • Shred lettuce and place in shallow serving dish. Top with green onion, celery and water chestnuts (drained and sliced).Sprinkle peas over salad. Spread mayonnaise evenly over the top. Sprinkle sugar, parmessan cheese, salt, and garlic powder over top. Cover and chill 24 hrs.

    Just before serving, sprinkle eggs and bacon (or bacon bits) over salad. Cut tomato into wedges and arrange around salad. Makes about 4 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Claudeen Wagoner of Brawley, CA. 

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