Prep: 20 min | Cook: 10 mins | Additional: 1 day | Total: 1 day 30 min | Servings: 12 | Yield: 12 servings
Overloaded with goodness, this 24-hour Lettuce Salad vanishes in a blink. Super refreshing, crazy delicious, with amazing flavors bursting in your mouth in every bite. All the ingredients perfectly complement each other. This easy to assemble salad absorbs all the great flavors as it sits in the fridge overnight before serving. Sprinkled with salty crispy bacon on top this crunchy salad captures the amazing flavor of the seven-layer salad in a not fussy way with fewer layers. I am obsessed with this salad and this has been my favorite among all the salad recipes out there. It is freaking good that every time my colleagues come to visit, they are asking for this. And this salad never settles on the table for long.
INGREDIENTS
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¾ pound sliced bacon
1 large head iceberg lettuce, shredded
¼ cup sliced onion
¼ cup thinly sliced celery
1 8oz can water chestnuts, drained and sliced
1 10oz package frozen peas
1 cup mayonnaise, or to taste
1 tablespoon white sugar
2 tablespoons grated Romano or Parmesan cheese
4 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
1 tablespoon chopped fresh parsley for garnish
HOW TO MAKE MISS BETTY’S 24 HOUR LETTUCE SALAD
Step 1: On a large serving dish or bowl, spread out the lettuce.
Step 2: Add and sprinkle in layers the onion, celery, water chestnuts, and frozen peas (unthawed) over the lettuce.
Step 3: Spread like a frosting the mayonnaise over the top.
Step 4: Then, sprinkle over the sugar and grated cheese.
Step 5: Place inside the fridge, covered, overnight.
Step 6: In a large, deep skillet, cook the bacon over medium-high heat until evenly brown. When done, drain and crumble. Set aside.
Step 7: When ready to serve, sprinkle the crumbled bacon on top and garnish with tomato wedges, slices of hard-cooked egg, and parsley. Enjoy!
Nutrition Facts:
Per Serving: 248.7 calories; 49.6 mg cholesterol; 385.7 mg sodium; 7.5 g protein; 11.3 g carbohydrates
Ingredients
- ¾ pound sliced bacon
- 1 large head iceberg lettuce, shredded
- ¼ cup sliced onion
- ¼ cup thinly sliced celery
- 1 8oz can water chestnuts, drained and sliced
- 1 10oz package frozen peas
- 1 cup mayonnaise, or to taste
- 1 tablespoon white sugar
- 2 tablespoons grated Romano or Parmesan cheese
- 4 tomatoes, cut into wedges
- 2 hard-cooked eggs, sliced
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Step 1: On a large serving dish or bowl, spread out the lettuce.
Step 2: Add and sprinkle in layers the onion, celery, water chestnuts, and frozen peas (unthawed) over the lettuce.
Step 3: Spread like a frosting the mayonnaise over the top.
Step 4: Then, sprinkle over the sugar and grated cheese.
Step 5: Place inside the fridge, covered, overnight.
Step 6: In a large, deep skillet, cook the bacon over medium-high heat until evenly brown. When done, drain and crumble. Set aside.
Step 7: When ready to serve, sprinkle the crumbled bacon on top and garnish with tomato wedges, slices of hard-cooked egg, and parsley. Enjoy!
