"Here
is a recipe that I have shared with others many times, and have
made many times. It is a favorite of my husband, and it goes
over well at get-togethers, too. The neat part about this recipe
is that it is a lettuce salad recipe that you must make at least
8 hours ahead of time. And it truly does keep very well. I have
had last in the refrigerator for a week at a time, and the lettuce
stays crisp---but it is so good that it usually doesn't last
that long." - Submitted by Jacqueline Driggers
Layered Lettuce
Salad
- 1/2 large head iceburg
lettuce, coarsely shredded
1 (8-ounce) can water chestnuts, drained and chopped *
1 cup celery, chopped
1 cup green pepper, chopped
1 (17-ounce) can Lesueur petit peas, drained
1 1/2 cups mayonnaise
1 1/2 teaspoons granulated sugar
1 (3-ounce) can bacon bits
1 cup shredded cheddar cheese
- Layer in serving bowl
as follows: lettuce, water chestnuts, celery, green peppers,
and peas.
- Spread mayonnaise evenly
over top.
- Sprinkle with sugar, then
cheese and bacon bits.
- Cover tightly and chill
for 8 hours or overnight.
- This salad keeps well.
Serves 8.
* I substituted water chestnuts
for 1 cup chopped onions called for in the original recipe, as
we don't care for onions.
Nutritional Facts:Serving
size: 1/8 serving of salad.
Nutrition information calculated from recipe ingredients.
Calories 360.17
Calories From Fat (57%) 206.15
Total Fat 23.29g
Saturated Fat 6.14g
Cholesterol 28.78mg
Sodium 775.28mg
Potassium 311.37mg
Carbohydrates 28.35g
Dietary Fiber 5.39g
Sugar 8.45g
Sugar Alcohols 0.00g
Net Carbohydrates 22.96g
Protein 11.51g
Recipe submitted by Jacqueline
Driggers .
