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24 HOUR SALAD
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| Ingredients: |
1 head iceberg lettuce, shredded
2 cups celery, chopped
1 medium onion, thinly sliced
1 box frozen peas [neither defrosted nor drained]
1 can water chestnuts, sliced
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1 cup Mayo
2 T Sugar [Splenda]
2 T Parmesan Cheese, grated
3 hard-boiled eggs, sliced
Cherry tomatoes, sliced
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| Procedures: |
Layer on bottom of dish:
- Lettuce
- Celery
- Onion
- Peas (sprinkled over the top)
- Chestnuts
- Spread dressing:
- layer of mayo
- layer of sugar
- layer of Parmesan
- Tomato slices in an attractive pattern
Cover securely with plastic wrap
Chill for 24 hours.
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| Notes: |
2024-05-06: with pork scalloppini
2023-07-19: Served with a rib roast to SKDL.
2023-03-29: a side dish with White Beans and Pepperoni
2023-02-07: Made without Parmesan or water chestnuts, it was still good.
2011-11-24: Added to our cookbook
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