Miss Betty's 24 Hour Lettuce Salad


  • 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
  • 4tomatoes, cut into wedges
  • 2hard-cooked eggs, sliced
  • 1 tablespoon chopped fresh parsley for garnish
  • Directions

  • Step 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.


  • Step 2

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

  • Step 3

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

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