24hr Salad

Author

Gail

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Recipe

Measurements	Ingredients
One	Large Head Lettuce
One Bunch	Green Onions, chopped
One Large	Green Bell Pepper, chopped
One Can	Water Chestnuts, sliced or chopped
Two Cups	Chopped Celery
One Package	Frozen Peas
Two Cups	Mayonnaise
Three Tablespoons	Sugar
Four Ounces	Grated Parmesan Cheese

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Instructions

1. In a large pyrex dish, break the lettuce into bite-sized pieces to form the bottom layer.
2. Create subsequent layers with the chopped celery, green onions, green bell pepper, and water chestnuts.
3. Add the package of frozen peas as the next layer; do not cook them.
4. In a small bowl, mix three tablespoons of sugar with two cups of mayonnaise.
5. Spread the mayonnaise and sugar mixture completely over the top of the layered vegetables, sealing the salad.
6. Sprinkle four ounces of grated parmesan cheese over the top.
7. Cover and let set in the refrigerator overnight or for 24 hours. Do not toss until ready to serve.

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