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Sunday Layered Salad

Sunday Layered Salad
—Mildred Sherrer, Fort Worth, Texas
8-10 ServingsPrep/Total Time: 20 min.

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.
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