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    Overnight Layered Salad

    Recipe Link:

    List of Ingredients

    1/2 lb. Bacon
    3 Eggs
    1 medium-sized head Iceberg Lettuce
    1/2 cup sliced Spring Onions
    1 cup thinly sliced Celery
    1 (8-oz.) can sliced Water Chestnuts
    1 (10-oz.) pkg. frozen Peas
    2 cups Mayonnaise
    1 clove Garlic
    2 tsp. Sugar
    1 tsp. seasoned Salt
    1/2 cup grated Parmesan Cheese
    24 Cherry Tomatoes


    Cook bacon until crisp; drain, allow to cool, and crumble or chop. Set aside.

    From cold-water start, bring eggs just to the boil; set aside off the heat for 20 minutes to "hard cook." When cool, remove shells; chop and refrigerate.

    Shred the lettuce, and spread over the bottom of a wide, straight-sided glass bowl.

    Slice onions in small pieces, and sprinkle over lettuce. Drain water chestnuts (making sure they're sliced into bite-sized pieces); reserve a few pieces, and sprinkle the rest over the onions.

    Open the package of still-frozen green peas; arrange in an even layer over the rest of the greens.

    Measure mayonnaise into a medium- to large-sized mixing bowl. Press clove of garlic into mayo; add sugar, salt, and cheese. Mix gently and carefully spread over peas.

    Just before serving, halve the cherry tomatoes and arrange around the edges of the salad bowl. Make smaller concentric circles with the eggs, bacon, and reserved water chestnuts.

    Serve with a large spoon, or perhaps both a spoon and a fork, so everyone can scoop out some of all the layers.




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