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Sunday Layered Salad Recipe

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—Mildred Sherrer, Fort Worth, Texas

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Sunday Layered Salad Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

20 20

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

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