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Layered Overnight Salad

layeredsalad

We got to spend a week in California at my parent’s house over Christmas.  We were going to a Christmas dinner at my parent’s church, and this is the salad that we brought.  It was so simple, but super tasty and flavorful.  I was skeptical that it may get soggy with the dressing on it, but it was still cool, crisp and crunchy.  My Mom found the recipe on cooks.com.

Serves about 16 for roughly $0.44/serving

INGREDIENTS:

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Full head of lettuce cut into bite sized pieces – $1.15

1 cup celery, chopped – $0.67

1 large green bell pepper, chopped – $0.78

1/2 cup green onions, chopped – $0.24

1 small package frozen green peas, not thawed – $0.98

1 can sliced water chestnuts –  $0.40

Cheddar cheese, grated – $1.00

chopped cooked bacon – $0.89

2 or 3 hard boiled eggs, chopped – $0.20

DRESSING:

2 cups mayonnaise

2 Tbsp. sugar

1/4 tsp. garlic powder

1 tsp. seasoning salt

DIRECTIONS:

Use 9 X 13 pan.

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Place first 6 ingredients in layers as listed above.

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Cover with a little more lettuce.

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Then spread dressing over the salad and seal edges so it completely covers the salad.

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Sprinkle with cheese.  Cover tightly with plastic wrap and refrigerate overnight.  When ready to serve, sprinkle with bacon and eggs.

ENJOY: