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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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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 Ingredients:
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 |
Directions:
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.
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