Sunday Layered Salad: The Best Sunday Layered Salad Recipe from Cook'n

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	Sunday Layered Salad

Serves: 8

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Mildred Sherrer, Bay City, Texas

   1 head iceberg lettuce, chopped
   1 (10-ounce) bag frozen green peas, thawed
   1/4 cup chopped celery
   1/2 cup diced green peppers
   1 (8-ounce) can sliced water chestnuts, drained
   2 cups mayonnaise or salad dressing
   2 tablespoons sugar
   1/4 cup grated Parmesan cheese
   8 bacon strips, cooked and crumbled

In a 13-in. x 9-in. x 2-in. pan, layer all ingredients in order given. Cover and refrigerate until serving time. Do not toss. Cut into squares to serve. Will keep for several days.

© Copyright Reiman Publications, 1993-1997

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