Layered Salad

Name: Layered Salad
Ingredients: 1 head iceberg lettuce, chopped roughly; 1 (4 ounce) can water chestnuts, sliced; 2 medium carrots, grated; 2 stalks celery, chopped; 1 bell pepper, chopped; 1 bunch green onion, chopped; 1 (10 ounce) package frozen peas; 3 hard-boiled eggs, chopped; 4 slices fried bacon, crumbled; 1 large tomatoes, chopped; 2 cups light mayonnaise; 2 teaspoons sugar; 1 teaspoon salt; 12 cup parmesan cheese, grated; 12 teaspoon garlic powder

15 ingredients

6 steps

Ingredients

1 head iceberg lettuce, chopped roughly
1 (4 ounce) can water chestnuts, sliced
2 medium carrots, grated
2 stalks celery, chopped
1 bell pepper, chopped
1 bunch green onion, chopped
1 (10 ounce) package frozen peas
3 hard-boiled eggs, chopped
4 slices fried bacon, crumbled
1 large tomatoes, chopped
2 cups light mayonnaise
2 teaspoons sugar
1 teaspoon salt
12 cup parmesan cheese, grated
12 teaspoon garlic powder

Directions

1

Layer chopped lettuce in large bowl or flat bottom pan.
2

Then layer the water chestnuts, grated carrots, chopped celery, bell pepper, green onions and frozen peas.
3

Cover top with dressing.
4

Arrange hard boiled eggs, crumbled bacon and tomatoes over the dressing.
5

Cover tightly with plastic wrap and let set in fridge for 4-24 hours.
6

The longer it sets, the better it tasts.