Miss Betty's 24 Hour Lettuce Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do! 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 |
Directions:
1. 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.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.
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