OVERNIGHT LAYERED SALAD
List of Ingredients
1/2 lb. Bacon
3 Eggs
1 medium-sized head Iceberg Lettuce
1/2 cup sliced Spring Onions
1 cup thinly sliced Celery
1 (8-oz.) can sliced Water Chestnuts
1 (10-oz.) pkg. frozen Peas
2 cups Mayonnaise
1 clove Garlic
2 tsp. Sugar
1 tsp. seasoned Salt
1/2 cup grated Parmesan Cheese
24 Cherry Tomatoes
Recipe
Cook bacon until crisp; drain, allow to cool, and
crumble or chop. Set aside.
From cold-water start, bring eggs just to the boil; set
aside off the heat for 20 minutes to "hard cook." When
cool, remove shells; chop and refrigerate.
Shred the lettuce, and spread over the bottom of a wide,
straight-sided glass bowl.
Slice onions in small pieces, and sprinkle over lettuce.
Drain water chestnuts (making sure they're sliced into
bite-sized pieces); reserve a few pieces, and sprinkle the
rest over the onions.
Open the package of still-frozen green peas; arrange in
an even layer over the rest of the greens.
Measure mayonnaise into a medium- to large-sized
mixing bowl. Press clove of garlic into mayo; add
sugar, salt, and cheese. Mix gently and carefully spread
over peas.
Just before serving, halve the cherry tomatoes and
arrange around the edges of the salad bowl. Make
smaller concentric circles with the eggs, bacon, and
reserved water chestnuts.
Serve with a large spoon, or perhaps both a spoon and a
fork, so everyone can scoop out some of all the layers.
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