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Recipe Name: Alices's Overnight Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Head lettuce, torn
1 Sliced water chestnuts
1 Onion, chopped
1 Frozen peas, unthawed
1 Pint(s) Mayonnaise
2 Teaspoon(s) Sugar
1 Teaspoon(s) Salt
1 Teaspoon(s) Pepper
3/4 Pound(s) Shredded mozarella cheese
12 oz
1/2 Cup(s) Grated Parmesan cheese.
1/2 Cup(s) Real bacon bits
2 Fresh tomatoes, cut into
Alice Robertson, my next door neighbor, gave me this recipe in 1977
when we bought this house right next door to them. We immediately
"took" to each other and we're now closer than sisters. Layer 2: Mix
together and spread over layer 1, being sure you touch the sides of
the bowl to "seal" it. Layer 3: Sprinkle over layer 2. Cover with
saran wrap and refrigerate overnight. LAYER 4: Just before serving,
add the following to the top of layer 3. To serve: Do not toss. Dig to
the bottom to serve some of each of the four layers. This makes a
lot, and is great for a make-ahead salad. It looks really pretty in a
clear salad bowl so all the layers show through. This was one of my
late mother-in-law's favorites. Posted to EAT-L Digest by "Sharon H.
Frye" <shfrye@PEN.K12.VA.US> on Jan 16, 1998

Nutrition (calculated from recipe ingredients)
Calories: 2109
Calories From Fat: 1411
Total Fat: 159.8g
Cholesterol: 122.2mg
Sodium: 7040.1mg
Potassium: 1907.5mg
Carbohydrates: 171.2g
Fiber: 17.5g
Sugar: 57.8g
Protein: 19.1g

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