Sunday Layered Salad - cooking recipe

Ingredients
    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
    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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