Sunday, May 2, 2010

7 Layer Overnight Trifle Salad

Layer in a glass bowl:

1 medium head of romaine lettuce shredded

1/2 cup thin sliced onion

1 cup thin sliced celery

1 can drained water chestnuts sliced

1 10 ounce bag frozen tiny tender peas

4 to 5 hard boiled eggs

Mix the following ingredients and spread over the top of the assembled layers:

2 cups mayonnise

2 tsp sugar

1/2 cup parmesan cheese

1 tsp seasoned salt

Chill overnight

Sprinkle with 2 hard cooked eggs grated, 5 slices crisp bacon crumbled, tomatoes cut in wedges or cherry tomatoes cut in half and scattered on top. Sprinkle with cheese and parsley.

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