Miss Betty’s 24 Hour Lettuce Salad
¾ pound sliced bacon
1 large head iceberg lettuce
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
cut into wedges
2 hard-cooked eggs
1 tablespoon chopped fresh parsley for garnish
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.
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