LAYERED OVERNIGHT

SALAD
READY IN: 45mins
SERVES: 8
YIELD: 1 large serving bowl
UNITS: US
INGREDIENTS

 1 medium head iceberg lettuce

 3⁄4 cup green onion (thinly sliced)

 1 cup celery (thinly sliced)

 10 ounces water chestnuts (pre-sliced)

 1⁄4 lb fresh mushrooms (sliced)

 10 ounces frozen peas (separated)

 2 cups mayonnaise

 2 teaspoons sugar
  1 teaspoon garlic powder

 1 teaspoon Lawry's Seasoned Salt

 1 cup parmesan cheese (grated)

 3⁄4 cup bacon (crumbled)

 3 hard-boiled eggs (thinly sliced)

 3 medium red beefsteak tomatoes

DIRECTIONS

 Chop head of lettuce and place in base of a glass bowl.

Layer with 1/2 cup of green onions, celery slices, water

chestnut slices, mushroom slices, and peas.

 Spread mayonnaise evenly over peas. Sprinkle with sugar,

then garlic powder, and then Lawry's Seasoned Salt.

Sprinkle top with parmesan cheese.

 Refrigerate for a few hours or overnight (overnight

recommended).

 Just prior to serving, cover entire top with tomato slices and

then with sliced hard-boiled eggs. Garnish with remaining

1/4 cup of green onions and crumbled, freshly cooked bacon

(not bacon bits!).

 Serve and enjoy.