1 med. head lettuce, shredded
1/2 c. green onion, thinly sliced
1 c. celery, thinly sliced
1 can water chestnuts, drained, sliced
1 (10 oz.) pkg. frozen peas
2 c. mayonnaise
2 tbsp. sugar
1/2 c. freshly grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard-cooked eggs, mashed
1/2 to 3/4 lb. bacon, sliced, crisply fried, drained, crumbled
2 tomatoes, cut into wedges
Place shredded lettuce in shallow 4-quart bowl. Top with green onion, celery, and water chestnuts. Break frozen peas apart; sprinkle over salad. Spread mayonnaise over top. Sprinkle with sugar, Parmesan cheese, seasoned salt, and garlic powder. Cover; chill in refrigerator 24 hours.
Just before serving, sprinkle with mashed hard-cooked eggs and crumbled bacon. Garnish with tomato wedges.
Friday, February 22, 2008
Years ago I ran across a green salad recipe in a magazine that looked simple. Of course it was also from Erma Bombeck whom I absolutely loved. There is something about a person that can make you laugh about the silly and simple things in life so I knew I could trust that this salad would be great. Overwhelmed With Joy is hosting her Favorite Ingredients Friday (Side Dishes Edition).
Erma Bombeck's Overnight Layered Salad Recipe