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Veg. Salad
Veg. salad Serves 12
Recipe from the kitchen of Paula Guffey
1 head lettuce - broken into bite
size pieces in a large flat salad
bowl.
1/2 c diced onion
1 can sliced thin water chestnuts
1 pkg frozen peas separated (do not
cook) optional 1/2 cauliflower pieces.
Cover with 1 1/2 c Helman's mayonnaise
(med. jar) spread like frosting sealing
edges. Sprinkle over top 3 tsp sugar
(over)
Back:
Sprinkle Romano & Parmesan cheese
over top well until thoroughly covered.
Put in refrig. over night or several
hours before serving.
Before serving decorate top with
wedges of tomatoes, & wedges of
boiled eggs (yolk side up)
Sprinkle top with diced bacon
chips or bacon. Do not toss
This salad will keep for several
days.
---
# Veg. Salad
*Recipe from the kitchen of Paula Guffey — Serves 12*
## Ingredients
- 1 head lettuce, broken into bite size pieces in a large flat salad bowl
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts
- 1 pkg frozen peas, separated (do not cook)
- Optional: 1/2 cauliflower pieces
- 1 1/2 cups Helman's mayonnaise (medium jar)
- 3 tsp sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes, for garnish
- Wedges of boiled eggs (yolk side up), for garnish
- Diced bacon chips or bacos, for garnish
## Instructions
1. Place lettuce broken into bite size pieces in a large flat salad bowl.
2. Layer diced onion, sliced water chestnuts, and frozen peas (do not cook) over the lettuce. Add cauliflower pieces if using.
3. Cover with 1 1/2 cups Helman's mayonnaise, spread like frosting, sealing the edges.
4. Sprinkle 3 tsp sugar over the top.
5. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
6. Put in refrigerator overnight or several hours before serving.
7. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
8. Sprinkle top with diced bacon chips or bacos.
9. Do not toss. This salad will keep for several days. -
Veg. Salad
Veg. Salad
Serves 12
1 head lettuce - broken
into bite size pieces in
a large flat salad bowl
½ c. diced onion
1 Can sliced thin water
chestnuts
1 pkg. frozen peas separated
(do not cook)
optional 1/3 cauliflower pieces
instead of chestnuts
cover with 1½ c. Hellman's May.
(med. jar) - spread like
Back:
frosting sealing edges
Sprinkle over top 3 Tsp. sugar
Sprinkle Romano & Parmesan
Cheese over top well. until
thoroughly covered.
Put in refrig. overnight or
several hrs. before serving.
Before serving, decorate top with
wedges of tomatoes, & wedges
of boiled eggs. (yolk side up)
Sprinkle top with diced bacon
chips or bacos. Do not toss
will keep for several days -
---
# Veg. Salad
Serves: 12
## Ingredients
- 1 head lettuce, broken into bite-size pieces
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts (frozen) *(optional: substitute 1/3 head cauliflower pieces)*
- 1 pkg. frozen peas, separated (do not cook)
- 1 1/2 cups Hellman's Mayonnaise (medium jar)
- 3 tsp. sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes (for garnish)
- Wedges of boiled eggs, yolk side up (for garnish)
- Diced bacon chips or Bacos (for garnish)
## Instructions
1. Break lettuce into bite-size pieces and place in a large flat salad bowl.
2. Layer diced onion over lettuce.
3. Layer sliced water chestnuts (or cauliflower pieces) over onion.
4. Layer frozen peas (separated, do not cook) over chestnuts.
5. Spread 1 1/2 cups Hellman's Mayonnaise over the top like frosting, sealing the edges completely.
6. Sprinkle 3 tsp. sugar evenly over the top.
7. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
8. Refrigerate overnight or for several hours before serving.
9. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
10. Sprinkle top with diced bacon chips or Bacos.
11. Do not toss. Will keep for several days.