Miss Betty's 24-Hour Lettuce Salad

Name: Miss Betty's 24-Hour Lettuce Salad
Total time: 1470
Yield: 12
Ingredients: 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

Recipe by Peach822 from allrecipes.com

Lunch 25 Hr. 30 Mins.

Ingredients

12 servings

•

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

Instructions

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.