From Sandi's Recipe File

Presents

"Layered Salad"

Recipe Source:
The Personal Collection of
Anne

Serving Size: Makes ? servings

Amount Ingredient

1 head iceburg lettuce

1/2 cup finely chopped celery

1/3 cup sweet chopped onion

1/4 cup chopped green pepper

1/2 cup frozen green peas, uncooked

8 ounce can drained dried sliced water chestnuts

3/4 cup mayonnaise

1 tablespoon white sugar

3 finely chopped hard cooked eggs

6 slices chopped cooked bacon, crispy

Grated cheddar cheese

Sliced tomatoes

Garnish: sliced hard cooked eggs and paprika

Preparation Instructions:

Remove cone from lettuce and wash upside down in cold water. Lay leaves out on towels and pat dry. Tear into bite size pieces and place in glass cake pan, 10 x 13 inches. Spread celery, onion, green pepper, peas, and water chestnuts over lettuce. Layer on mayonnaise and sprinkle with sugar. Cover with plastic wrap and refrigerate overnight. Before serving, sprinkle with chopped hard cooked eggs, bacon and cheese. Layer on sliced tomatoes and garnish with sliced hard cooked eggs and paprika.

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