1 head chopped lettuce
Green leaf or romaine is best
½ C chopped green onion
2 stalks celery diced
1 can sliced water chestnuts, drained
10 oz pkg frozen peas
Dressing:
2C light mayo
1/3 C parmesan
3 T sugar
Garnish:
crumbled bacon
2-3 chopped tomatoes
3 chopped hard boiled eggs
Layer salad ingredients in order shown in 9x13 cake pan. Mix dressing in small bowl. Spread evenly over peas. Cover and refrigerate overnight. Just before serving add garnishes.
This is originally from my mother-in-law, Joyce. It has been a family favorite since before my husband was born. I've made only a few minor changes. I use green onions instead of white, I always use light or fat free mayo because I think it tastes better and is easier to spread, I use more cheese in my dressing--feel free to play with it, and I hardly ever cook my own bacon to crumble on the top. I like the Hormel Real Bacon Pieces.
Saturday, January 22, 2011
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LOVE this salad! Yum-um-ummy!
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