Miss Betty's 24-Hour Lettuce Salad
Description
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
Gather all ingredients.
2
Spread lettuce out on a large serving dish or bowl. Sprinkle onion, celery, water chestnuts, and frozen peas (unthawed) over lettuce in layers.
3
Spread mayonnaise over top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
4
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
5
Before serving, sprinkle crumbled bacon over top, and garnish with tomato wedges, slices of hard-boiled egg, and parsley.