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Make-Ahead Lettuce Salad




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 head iceberg lettuce, torn
  
• 1 large onion, chopped
  
• 1/2 c. chopped celery
  
• 1/2 c. chopped green pepper
  
• 1 can (8 oz.) sliced water chestnuts, drained
  
• 1 package (10 oz.) frozen peas, thawed
  
• 2 c. mayonaise
  
• 1 T. sugar
  
• 1/4 c. shredded Parmesan cheese
  
• 4 bacon strips, cooked and crumbled, optional
  






Instructions



1. In a six-qt. bowl, layer half of the lettuce, onion, celery, green pepper, water chestnuts and peas. Combine mayonaise and sugar; spread half over the salad. Repeat layers. Sprinkle with the cheese and bacon if desired. Cover and refrigerate for 12-24 hours.
   






Final Comments


Yield: 14-16 servings