Cooked - Miss Betty's 24-hour Lettuce Salad

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Miss Betty's 24-hour Lettuce Salad

12.0

0.75 pound sliced bacon

1 large head iceberg lettuce, shredded

0.25 cup sliced onion

0.25 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

Spread lettuce out on a large serving dish or bowl. Sprinkle onion, celery, water chestnuts, and frozen peas (unthawed) over lettuce in layers. Spread mayonnaise over 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 top, and garnish with tomato wedges, slices of hard-boiled egg, and parsley.

Course🍚Side Dish

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰

Created 116 weeks ago

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