Miss Betty's 24 Hour Lettuce Salad recipe
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Ingredients
- ¾ pound sliced bacon 1 large head iceberg lettuce, shredded ¼ cup sliced onion ¼ 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
Nutrition Info
- 248.7 caloriescarbohydrate: 11.3 gcholesterol: 49.6 mgfat: 19.9 gfiber: 2.8 gprotein: 7.5 gsaturatedFat: 4 gservingSize: -sodium: 385.7 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Miss Betty's 24 Hour Lettuce Salad
Directions
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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.