Layered Vegetable Salad

• shredded lettuce to generously cover bottom of 13 x 9-inch pan
• 1/2 c. chopped onions
• 1/2 c. chopped celery
• 1/2 c. bell pepper
• 1/2 c. sliced water chestnuts
• 1/2 c. thinly sliced cauliflower
• 1/2 c. chopped broccoli
• 1 (10 oz.) pkg. frozen English peas, thawed, drained until all moisture is removed
• 1 c. shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese
• 2 Tbsp. sugar
• 2 c. mayonnaise
• 1 jar Bac*Os or several slices cooked bacon, crumbled

1. Place shredded lettuce in bottom of pan.
2. Add layers of all or some
3. of the vegetables listed.
4. Add Mozzarella.
5. Make mixture of Parmesan, sugar and mayonnaise.tover salad.
6. Add Bac*Os or bacon
7. just before serving.
8. Let this set overnight if possible. The secret to having this salad really crisp and good is
9. getting all the moisture out of everything including the lettuce.
10. Blot ittith
11. a
12. toweltr
13. paper towels after shredding.
14. Be
15. sure other
16. vegetables
17. are squeezed out real dry.

shredded lettuce, onions, celery, bell pepper, water chestnuts, cauliflower, broccoli, mozzarella cheese, parmesan cheese, sugar, mayonnaise, bacos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532457 (may not work)