Recipe - Overnight Salad

1 md Head lettace, chopped
One half cup Green onions, minced
1 cup Celery, minced
1 cup Water chestnuts, drained and
cut or sliced up
1 pack Frozen peas

TOPPING
2 cup Mayonnaise
2 teaspoon Sugar
One half cup Parmasan cheese
1 teaspoon Seasoned salt
One fourth teaspoon Garlic powder

FINAL TOPPING
3 Hard boiled eggs, finely
chopped
Three fourths pound Bacon, cooked, and crumbled
Grated cheese

Recipe by: Merrilin Gassman

Place lettace in approximately 2 quart size container (a clear container is
great to show off the different layers). Layer the vegetables on the
lettace: onions, then celery, chestnuts, and peas. Mix topping and spread
on top of salad. Cover and refrigerate overnight. Remove from refrigerator
and put on the final topping. Garnish with tomato wedges and fresh parsley.

Posted to MCRecipe Digest V1 #368

From: Iris Dunaway idunaway@www.dmc.ad12.k12.co.us

Date: Sat, 11 Jan 1997 12:28:30 0700