Miss Betty’s 24 Hour Lettuce Salad

Directions

Ingredients :

¾ pound sliced bacon

1 large head iceberg lettuce

shredded

¼ cup sliced onion

¼ cup thinly sliced celery

1 (8 ounce) can water chestnuts

drained and sliced

1 (10 ounce) package frozen peas

1 cup mayonnaise

or to taste

1 tablespoon white sugar

2 tablespoons grated Romano or Parmesan cheese

4 tomatoes

cut into wedges

2 hard-cooked eggs

sliced

1 tablespoon chopped fresh parsley for garnish

Methods :

Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.