Make-Ahead Lettuce Salad Recipe

Make-Ahead Lettuce Salad Recipe photo by Taste of Home

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"Make-ahead" is a magic word when you're serving a group and trying to minimize last-minute preparation. If you make this salad in a glass bowl, be sure to bring it to the table or buffet before tossing so everyone can see the pretty layers. -Bertha Johnson, Indianapolis, Indiana

This recipe is:

Quick

Diabetic Friendly

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Make-Ahead Lettuce Salad Recipe

Prep: 10 min. + chilling

Yield: 14-16 Servings

10 10

Ingredients

1 head iceberg lettuce, torn
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
2 cups mayonnaise
1 tablespoon sugar
1/4 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled, optional

Directions

In a 6-qt. bowl, layer half of lettuce, onion, celery, green pepper, water chestnuts and peas. Combine mayonnaise and sugar; spread half over the salad. Repeat layers. Sprinkle with the cheese and bacon if desired. Cover and refrigerate for 12-24 hours. Yield: 14-16 servings.

Nutritional Facts One 1-cup serving (prepared with fat-free mayonnaise and nonfat Parmesan cheese topping and without bacon) equals 54 calories, trace fat (0 saturated fat), trace cholesterol, 262 mg sodium, 11 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 vegetable.

Originally published as Make-Ahead Lettuce Salad in Taste of Home October/November 1999, p31

Salad Shake-Up

When making a salad for dinner, I tear the lettuce and chop the vegetables, then put them all in a clean plastic bag and shake. This mixes the ingredients better and easier than tossing in a bowl. —Therese G., Scottsdale, Arizona