Make-Ahead Lettuce Salad - cooking recipe

Ingredients
    1 head iceberg lettuce
    1 large onion, chopped
    1/2 c. chopped celery
    1/2 c. chopped green pepper
    1 8 oz. can sliced water chestnuts, drained
    1 10 oz. pkg. frozen peas, thawed
    2 c. mayonnaise
    1 Tbsp. sugar
    1/4 c. shredded Parmesan cheese
    4 bacon strips, cooked and crumbled, optional
Preparation
    In a six quart bowl, layer half of the lettuce, onion, celery, green pepper, water chestnuts and peas.
    Combine mayonnaise and sugar; spread half over the salad.
    Repeat layers. Sprinkle with cheese and bacon if desired. Cover and refrigerate for 12-24 hours. Yields 14-16 servings.

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