24 HOUR MAKE-AHEAD LETTUCE SALAD

  • 1 large head Lettuce
  • 2 cups Celery, diced
  • 1 large Green pepper, diced
  • 6 Scalllions, minced
  • 1 (8 1/2 oz) can Water chestnuts, sliced
  • 1 (10 oz) package Peas, frozen
  • 2 cups Mayonnaise
  • 3 tablepsoons Sugar
  • 2-3 oz Parmesan cheese, grated
  • 5 slices Bacon, crisp, chopped

    • In 9X13" glass pan place a layer of lettuce, layer of celery, layer of green peppers, onions (white & green parts) and water chestnuts.

    Sprinkle with frozen peas over the top of layers (DO NOT COOK PEAS)

    Mix Mayonnaise & sugar together and spread over top of salad.

    Sprinkle with parmesan cheese. Let stand in refrigerator 24 hours or at least overnight.

    When ready to serve sprinkle with bacon. Salad will stay fresh several days.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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