Make-Ahead Lettuce Salad
"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, Indiana14-16 ServingsPrep: 10 min. + chilling
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.
Nutrition 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.