Recipe Details
Recipe provided by AllRecipes.com
Miss Betty's 24-Hour Lettuce Salad
A dear friend shared her version of 24-hour salad with me. Hope you enjoy it as much as we do!
Makes:12 servings
Ingredients
- ¾ pound sliced bacon
- 1 large head iceberg lettuce, shredded
- ¼ cup sliced onion
- ¼ cup thinly sliced celery
- 1 (8 ounce) can water chestnuts, drained and sliced
- 1 (10 ounce) package frozen peas
- 1 cup mayonnaise, or to taste
- 1 tablespoon white sugar
- 2 tablespoons grated Romano or Parmesan cheese
- 4 tomatoes, cut into wedges
- 2 hard-cooked eggs, sliced
- 1 tablespoon chopped fresh parsley for garnish
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Directions
Prep:20 mCook:10 mReady:P1DT30 m
- Spread lettuce out on a large serving dish or bowl. Sprinkle onion, celery, water chestnuts, and frozen peas (unthawed) over lettuce in layers. Spread mayonnaise over top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Before serving, sprinkle crumbled bacon over top, and garnish with tomato wedges, slices of hard-boiled egg, and parsley.