Layered Salad

Layered Salad

4 cups torn Bibb lettuce
4 cups torn iceberg lettuce
6 large hard-cooked eggs, grated
1 cup chopped celery
1 cup sliced green onions
1 lb. bacon, cooked and crumbled
1 (8 oz) can sliced water chestnuts, drained
1 (10 oz) package frozen peas, thawed
1 1/2 to 2 cups mayonnaise
1/2 cup grated Parmesan cheese
2 T. sugar
    Layer first 8 ingredients in a large bowl.  Combine mayonnaise and next 2 ingredients, spread over peas, sealing to edge of bowl.  Cover and refrigerate 8 hours or overnight.  Yield: 8-10 servings.


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