Erma Bombeck’s Overnight Layered Salad

By rmille6277

SUBMITTED BY: Shirley Hyden

Ingredients

• 1 med. size head iceberg lettuce, shredded (about 6 cups)
• 1 package (10 oz) frozen green peas, thawed slightly
• 1 can (8 oz) sliced water chestnuts, drained
• 1/2 cup thinly sliced green onion
• 1/2 cup thinly sliced celery
• 2 cups mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 tablespoons sugar
• 1 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 3 hard-cooked eggs, chopped
• 2 3/4 lbs bacon, cooked crisp, drained and crumbled
• (I use bacon bits)
• 2 tomatoes, cut into wedges.

Preparation

Step 1

Cover bottom of shallow 3 to 4 qt baking dish with lettuce. Spread peas, water chestnuts, green onion, and celery on top.
Combine mayonnaise, Parmesan cheese, sugar, seasoned salt and garlic powder in med. size bowl. Spread mixture in thin even layer over top of vegetables. Cover tightly with foil or plastic wrap and refrigerate overnight.
To serve, sprinkle with eggs, then bacon. Garnish with tomato wedges.