Miss Betty's 24 Hour Lettuce Salad recipe

12 servings

3/4 pound sliced bacon

1 large head iceberg lettuce, shredded

1/4 cup sliced onion

1/4 cup thinly sliced celery

1 (8 ounce) can water chestnuts, drained and sliced

1 (10 ounce) 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

Spread the lettuce out on a large serving dish or bowl.

Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers.

Spread mayonnaise over the top like a frosting.

Sprinkle with sugar and grated cheese.

Cover and refrigerate overnight.

Place bacon in a large, deep skillet.

Cook over medium-high heat until evenly brown.

Drain, crumble and set aside.

Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.