"Here is a recipe that I have shared
with others many times, and have made many times. It is a favorite
of my husband, and it goes over well at get-togethers, too. The
neat part about this recipe is that it is a lettuce salad recipe
that you must make at least 8 hours ahead of time. And it truly
does keep very well. I have had last in the refrigerator for
a week at a time, and the lettuce stays crisp---but it is so
good that it usually doesn't last that long." - Submitted
by Jacqueline Driggers
Layered
Lettuce Salad
- 1/2 large head iceberg
lettuce, coarsely shredded
1 (8-ounce) can water chestnuts, drained and chopped*
1 cup celery, chopped
1 cup green pepper, chopped
1 (17-ounce) can Lesueur petit peas, drained
1 1/2 cups mayonnaise
1 1/2 teaspoons granulated sugar
1 (3-ounce) can bacon bits
1 cup shredded cheddar cheese
- Layer in serving bowl
as follows: lettuce, water chestnuts, celery, green peppers,
and peas.
- Spread mayonnaise evenly
over top.
- Sprinkle with sugar, then
cheese and bacon bits.
- Cover tightly and chill
for 8 hours or overnight.
- This salad keeps well.
Serves 8.
*I substituted water chestnuts
for 1 cup chopped onions called for in the original recipe, as
we don't care for onions.
Nutritional Facts: Serving
size: 1/8 serving of salad. Nutrition information calculated
from recipe ingredients. Calories 360.17 Calories From Fat (57%)
206.15 Total Fat 23.29g Saturated Fat 6.14g Cholesterol 28.78mg
Sodium 775.28mg Potassium 311.37mg Carbohydrates 28.35g Dietary
Fiber 5.39g Sugar 8.45g Sugar Alcohols 0.00g Net Carbohydrates
22.96g Protein 11.51g
Recipe submitted by Jacqueline
Driggers.
