Miss Betty's 24 Hour Lettuce Salad recipe

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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

Nutrition Info

248.7 calories
carbohydrate: 11.3 g
cholesterol: 49.6 mg
fat: 19.9 g
fiber: 2.8 g
protein: 7.5 g
saturatedFat: 4 g
servingSize: -
sodium: 385.7 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.

  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

  3. Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Recipe Yield

12 servings

Recipe Note

A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do!

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