Layered Twenty-Four Hour Salad

• 3 c. shredded iceberg lettuce or any combination of lettuce
• 2 c. grated carrots
• 1 stalk celery, diced
• 1 c. finely diced onions
• 1 1/2 c. frozen Birds Eye green peas
• salt and pepper to taste
• 2 c. Alpine Lace nonfat Mozzarella cheese, grated
• 1 can sliced water chestnuts, drained
• 1/4 c. Parmesan cheese
• 1 qt. Kraft fat-free mayonnaise or Miracle Whip

1. In a very large salad bowl, line the bottom with bite size pieces of lettuce.
2. Cover the lettuce with carrots, celery, onions, water chestnuts and peas.
3. Spread the quart of mayonnaise on top as if you are icing a cake.
4. Sprinkle Mozzarella and Parmesan cheeses on top.
5. Cover and refrigerate for 24 hours. Serves 16.

shredded iceberg lettuce, carrots, celery, onions, frozen birds, salt, mozzarella cheese, water chestnuts, parmesan cheese, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331012 (may not work)