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Make-Ahead Lettuce Salad Recipe

Make-Ahead Lettuce Salad Recipe

"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
TOTAL TIME: Prep: 10 min. + chilling YIELD:14-16 servings


  • 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


  • 1. 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.

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