| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Head lettace, chopped |
| 1/2 |
c |
Green onions, diced |
| 1 |
c |
Celery, diced |
| 1 |
c |
Water chestnuts, drained and sliced |
| 1 |
pk |
Frozen peas |
| 2 |
c |
Mayonnaise |
| 2 |
ts |
Sugar |
| 1/2 |
c |
Parmasan cheese |
| 1 |
ts |
Seasoned salt |
| 1/4 |
ts |
Garlic powder |
| 3 |
|
Hard boiled eggs, finely chopped |
| 3/4 |
lb |
Bacon, cooked, and crumbled |
|
|
Grated cheese |
INSTRUCTIONS
TOPPING
FINAL TOPPING
Recipe by: Merrilin Gassman
Place lettace in approximately 2 quart size container (a clear container is
great to show off the different layers). Layer the vegetables on the
lettace: onions, then celery, chestnuts, and peas. Mix topping and spread
on top of salad. Cover and refrigerate overnight. Remove from refrigerator
and put on the final topping. Garnish with tomato wedges and fresh parsley.
Posted to MC-Recipe Digest V1 #368
From: Iris Dunaway <idunaway@www.dmc.ad12.k12.co.us>
Date: Sat, 11 Jan 1997 12:28:30 -0700
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