Layer bits of lettuce in 9 x 13-inch dish, making a thick layer.
Top with a layer of thinly sliced scallions.
Add a layer of thinly sliced celery.
Add frozen peas.
Top with crumbled bacon bits.
Mix 1 1/2 cups mayonnaise plus 2 tablespoons sugar and spread on top.
Spread 1/2 cup grated Parmesan cheese over layered salad.
Seal with foil and refrigerate overnight.
Garnish with egg slices.
Put shredded lettuce in 13 x 9-inch pan.
Add water chestnuts, frozen peas, onion, celery, salad dressing and Parmesan cheese sprinkled on top.
Chill for 24 hours.
Just before serving, garnish with boiled eggs and bacon bits.
Break up lettuce in bottom of container.
Layer the 2 ribs of diced celery, chopped green pepper and diced red onion.
Drain can of LeSueur peas and place on top of onion.\tNext, the mayonnaise and Parmesan cheese.
Crumble bacon on top and seal well in Saran Wrap.
Refrigerate for 24 hours.
Break lettuce in small pieces and spread in large bowl.
Layer with celery, green pepper, frozen peas and onions.
Frost with Miracle Whip. Sprinkle sugar on top of dressing.
Layer grated cheese and crumbled bacon.
Cover and refrigerate.
Serve any time up to 24 hours later.
Tear lettuce into large bowl.
Chop cauliflower into lettuce. Place thinly sliced purple onion on top.
Sprinkle bacon bits into onion.
Mix Miracle Whip with sugar.
Whip up real good and spread onto top, being careful to seal in mixture.
Spread cheese on top. Now thinly cut up lettuce and spread on top of cheese.
Slice cauliflower thinly on top of lettuce.
Add purple onion slices and sprinkle bacon bits on top.
Seal with Saran wrap for 24 hours.
In large bowl, layer all but last 3 ingredients.
Repeat layers.
Spread mayonnaise over top and seal to edge of bowl. Sprinkle sugar over mayonnaise.
Sprinkle Parmesan cheese over sugar.
Let chill, covered, for 24 hours.
Toss when ready to serve.
Topping makes dressing.
Sprinkle layer of onion, pepper and celery over lettuce. Spread chestnuts over mixture then spread peas. Drop spoonfuls of mayonnaise over peas and spread best you can. Sprinkle sugar, then cheese over salad. Then sprinkle bacon bits over cheese. Seal with saran wrap or cover with lid. Refrigerate over night.
Cut up lettuce and place in bottom of casserole dish.
Layer next 4 ingredients on top of lettuce.
Spread mayonnaise over peas. (You can use a thick or thin layer, just be sure to cover all ingredients real good; this locks in taste.)
Sprinkle cheese on top of mayonnaise; use as much cheese as you like.
Then top with bacon bits.
Cover with Saran Wrap and place in refrigerator overnight or for 24 hours.
Layer in order given.
Cover and refrigerate 24 hours or overnight.
Toss when ready to serve.
Place 2 cups of lettuce in the bottom of a large bowl; sprinkle with salt, pepper and sugar.
Layer eggs atop lettuce in bowl.
Sprinkle with more salt.
Layer in order:
peas, remaining lettuce, bacon and Swiss cheese.
Spread mayonnaise over top, sealing to edge of bowl.
Cover and chill 24 hours.
Garnish with green onion and paprika.
Toss before serving.
This recipe makes 12 to 15 servings, and is great for making ahead when you're expecting guests the following day.
Combine water and vinegar.
Add sugar and stir until it is dissolved.
Add salad oil, salt and pepper.
Peel cucumber and score lengthwise with a fork.
Slice thinly.
Peel onion; slice thinly and separate into rings.
Put into vinegar mixture and mix lightly.
Cover; refrigerate at least one hour and up to 24 hours.
In bottom of large bowl place 1/2 of vegetables.
Sprinkle sugar, salt and pepper over all.
Layer 1/2 of eggs over vegetables.
Place remaining vegetables over eggs.
Sprinkle sugar, salt and pepper over vegetables.
Add cheese and bacon and layer eggs on top.
Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
Cover and refrigerate 24 hours or overnight.
Garnish with sliced green onions and paprika if desired.
Toss before serving.
Makes 12 to 15 servings.
Place lettuce or spinach in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar.
Spoon desired vegetable evenly atop.
Arrange egg slices and bacon over vegetable.
Top with desired shredded cheese.
Combine mayonnaise, lemon juice, paprika and red pepper.
Spread mayonnaise mixture over top of salad, sealing to edge of bowl.
Cover and chill salad in the refrigerator up to 24 hours.
Garnish top of salad with sliced green onion.
Before serving, toss to coat the vegetables. Makes 10 to 12 servings.
Place torn romaine lettuce in bottom of large bowl.
Sprinkle with salt, pepper and sugar.
Top with 1 cup of the cheese, standing some slices on edge around sides of bowl, if desired. Sprinkle with salt.
Next, layer in order half the bacon, the leaf lettuce and peas.
Spread mayonnaise over top, sealing to edge of bowl.
Cover and chill 24 hours or overnight.
Garnish with remaining cheese, remaining bacon and green onion.
Just before serving, toss salad until mixed.
Makes 10 to 12 servings.
In bottom of large bowl, place 3 cups of lettuce.
Sprinkle with a little sugar, salt, and pepper.
Layer eggs on top of lettuce, standing some on end if desired.
Sprinkle generously with salt.
Next layer in order: peas, remaining lettuce, bacon and cheese.
Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
Cover and refrigerate 24 hours or overnight. Garnish with sliced green onions and paprika.
Toss before serving.
Serves 12-15.
In a large bowl, layer first 7 ingredients in order given. Mix together salad dressing or mayonnaise and sugar. Pour on top of layered salad. Garnish with chopped tomato just before serving. (Tomato acid will break down the salad dressing mixture, so it is important to garnish just prior to serving or let individuals add tomatoes as desired.)
Combine sugar, vinegar, salad oil, salt and paprika.
Drain vegetables.
Pour mixture over.
Set 24 hours in refrigerator. Drain before serving.
Place lettuce or spinach in the bottom of a bowl.
Layer mushrooms and broccoli or peas over lettuce or spinach.
Then layer carrots.
Arrange egg slices and bacon over vegetables.
Sprinkle 1/2 cup shredded cheese and green onion.
Top with salad dressing of choice and sprinkle with remaining cheese and a little onion. Cover and chill 2 to 24 hours.
Before serving, toss.
Layer in large bowl 3 cups lettuce.
Sprinkle with salt, pepper and sugar.
Layer eggs on lettuce.
Sprinkle with salt, peas, remaining 3 cups of lettuce, bacon and cheese in that order. Spread mayonnaise over and seal to edge of bowl.
Cover and chill 24 hours.
Toss before serving.
Serves 12 to 15.
In large bowl, combine 3 cups of lettuce.
Sprinkle with salt, pepper and sugar.
Layer in order: eggs (salt lightly), peas, bacon, remaining 3 cups of lettuce, green onions and cheese. Spread mayonnaise over top. Sprinkle with paprika.
Refrigerate 24 hours.
Makes 12 to 15 servings.