Marilyn Martin's Recipe

layered salad

Category: Recipes

INGREDIENTS

1 medium head iceburg lettuce - chopped
1/2 cup thinly sliced green onion
1 1/2 cups unpeeled English cucumber - sliced
8 to 10 cherry tomatoes- sliced
1 10 ounce package of frozen petite peas -
1 can of water chestnuts sliced
broken apart and drained

Dressing
2 cups mayonnaise
2 tsp sugar
1/2 cup grated parmesan cheese
1 tsp seasoned salt
1/4 tsp garlic powder
3 hard cooked eggs - chopped
1/2 to 3/4 lb bacon - fried crisp and crumbled

DIRECTIONS
Place lettuce in the bottom of a shallow 4 quart bowl (preferably glass- so guests can see all the layers). Add layers of onion, cucumber, tomatoes and peas.

Blend mayonnaise, sugar, parmesan, salt and garlic powder. Spread mixture evenly over the top layer of veggies. Cover and chill as long as 24 hours. Just before serving - sprinkle with eggs and bacon. Serve with salad tongs to ensure that you include all layers and dressing.