Sunday Layered Salad - cooking recipe
Ingredients
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1 head iceberg lettuce, chopped
1 (10 oz.) pkg. frozen green peas, thawed
1/4 c. chopped red onion
1/2 c. chopped celery
1/2 c. diced green pepper
1 (8 oz.) can sliced water chestnuts, drained
2 c. mayonnaise or salad dressing
2 Tbsp. sugar
1/4 c. grated Parmesan cheese
8 bacon strips, crumbled or bacon bits
Preparation
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In a 9 x 13-inch baking pan, layer all ingredients in order given.
Cover and refrigerate until serving time.
Do not toss. Cut into squares to serve.
Will keep several days.
Yield:
8 to 10 servings.
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