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LAYERED SALAD


A terrific spring, summer dish, wonderful with a bowl of Vegetable soup,
and a loaf of warm, fresh, crusty bread!!
Yummmmmm!!


4 eggs, hard boiled and chilled
1 head Iceberg lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can sliced water chestnuts, drained
1 (16 ounce) package frozen peas, thawed
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 pound bacon, cooked and crumbled
1 large tomato, chopped

In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder.
Mix until smooth.
Spread over the top evenly over the top of the peas.
Cover and refrigerate overnight.
Peel and chop hard cooked eggs.
Remove salad from refrigerator and top with the bacon, eggs and tomato.
Serve.

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