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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this from my Aunt June in the 1980's Ingredients:
1 head lettuce, shredded |
1/2 cup green onion, sliced |
1 cup celery, chopped |
4 ounces water chestnuts, sliced (radishes or carrots can be substituted) |
8 ounces peas, thawed and uncooked (better still, fresh) |
2 cups mayonnaise (cut 1/2 mayo and 1/2 plain yogurt to lighten up) |
2 teaspoons sugar |
1/2 cup parmesan cheese |
1 teaspoon salt (seasoned is what she used) |
1 dash garlic powder |
3 eggs, hardboiled and sliced |
1/2 lb bacon, cooked and crumbled |
2 tomatoes, chopped |
Directions:
1. Layer in the order given all except eggs, bacon & tomatoes.
2. Chill for 8 - 24 hours.
3. Top with eggs, bacon and tomatoes.
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