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Layered Lettuce Salad recipe

visitor recipe“Here is a recipe that I have sharedwith others many times, and have made many times. It is a favoriteof my husband, and it goes over well at get-togethers, too. Theneat part about this recipe is that it is a lettuce salad recipethat you must make at least 8 hours ahead of time. And it trulydoes keep very well. I have had last in the refrigerator fora week at a time, and the lettuce stays crisp—but it is sogood that it usually doesn’t last that long.” – Submittedby Jacqueline Driggers

Recipe: Layered Lettuce Salad

1/2 large head iceberg lettuce, coarselyshredded
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 baconbits.
  • Cover tightly and chill for 8 hours orovernight.
  • This salad keeps well.

    Serves 8.

    *I substituted water chestnuts for 1 cupchopped onions called for in the original recipe, as we don’tcare for onions.

    Nutritional Facts: Serving size: 1/8 servingof salad. Nutrition information calculated from recipe ingredients.Calories 360.17 Calories From Fat (57%) 206.15 Total Fat 23.29gSaturated Fat 6.14g Cholesterol 28.78mg Sodium 775.28mg Potassium311.37mg Carbohydrates 28.35g Dietary Fiber 5.39g Sugar 8.45gSugar Alcohols 0.00g Net Carbohydrates 22.96g Protein 11.51g

    Recipe submitted by Jacqueline Driggers.

    Atkins Diet Recipes: Low Carb 7-Layer Salad (IF)

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