24-hour Salad

Submitted by United Church of God on Fri, 2011-04-29 09:54
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Description

An earthy blend of greens mixed with all areas of the food pyramid.

Summary

Yield
Servings
Source

Judy Finch, Sacramento CA

Prep time45 minutes

Ingredients

1 head of iceberg lettuce
1⁄2Cupgreen onions (sliced)
1Cupcelery (thinly sliced)
1Canwater chestnuts (thinly sliced, 8 oz.)
1Packagefrozen petite green peas (10 oz.)
2Cupmayonnaise
2Teaspoonsugar
1⁄2CupParmesan chees (grated)
1Teaspoonseasoned salt
1⁄8Teaspoongarlic powder
4 hard boiled eggs
1⁄2Teaspoonturkey or beef
2 medium tomatoes

Instructions

Shred lettuce and place in a big (4 qt) shallow bowl. Sprinkle green onions, celery, and water chestnuts evenly over the top. Break apart the frozen peas and sprinkle over top. Spread mayonnaise evenly over top. Sprinkle sugar, Parmesan cheese, seasoned salt, and garlic powder over the mayonnaise. Cover and refridgerate for 24 hours or overnight. Just before serving, sprinkle salad with chopped or grated eggs and chopped cooked bacon. Quarter tomatoes and place around the edge of the bowl.

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United Church of God
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