Recipe Miss Betty's 24 Hour Lettuce Salad (Salad)

Required Ingredients:

• 3/4 pound sliced bacon
• 1 large head iceberg lettuce, shredded
• 1/4 cup sliced onion
• 1/4 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

Preparing/Cooking:

• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z