Layered Vegetable Salad

1 large head lettuce, shredded
1/2 cup onion, finely chopped
1/2 cup celery, thinly sliced
One 16-ounce can water chestnuts, sliced
One 10-ounce package frozen peas, uncooked
1 cup shredded Cheddar cheese
2 cups mayonnaise
3 tablespoons sugar
Parmesan cheese
3/4 pound bacon, fried and crumbled
3 hard boiled eggs, sliced
Sliced olives
Tomato wedges

Shred lettuce into a 9 x l3 inch glass dish. Layer onion, celery, water chestnuts, peas and Cheddar cheese. Spread mayonnaise on top of cheese. Sprinkle sugar and Parmesan cheese to taste over mayonnaise. Cover and refrigerate overnight. Before serving, top with bacon and decorate to taste with sliced eggs sliced olives, tomato wedges and parsley.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana