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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings

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

  1. 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

Reviews for Sunday Layered Salad

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   (1)
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MY REVIEW
Reviewed Jan. 4, 2011

delicious and easy!

MY REVIEW
Reviewed Feb. 23, 2009

I some time add diced hard boiled eggs.

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