Sunday Layered Salad Recipe

Sunday Layered Salad Recipe Rating 0

—Mildred Sherrer, Fort Worth, Texas

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Sunday Layered Salad Recipe
  • Prep/Total Time: 20 min.
  • Yield: 8-10 Servings
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Ingredients

  • 1 head iceberg lettuce, chopped
  • 1 package (10 ounces) frozen peas, thawed
  • 1/4 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/2 cup diced green pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups mayonnaise
  • 2 tablespoons sugar
  • 1/4 cup grated Parmesan cheese
  • 8 bacon strips, cooked and crumbled

Directions

  • In a 13-in. x 9-in. baking pan, layer all ingredients in order given. Cover and refrigerate until serving time. Do not toss. Cut into squares to serve. Refrigerate leftovers. Yield: 8-10 servings.

Originally published as Sunday Layered Salad in Country Woman May/June 1993, p35

Healthy Cooking

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Reviews for Sunday Layered Salad (2)

Sunday Layered Salad

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Reviewed on Jan. 04, 2011 by Softview1

delicious and easy!


Reviewed on Feb. 23, 2009 by sandra stevens

I some time add diced hard boiled eggs.

 
 
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