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Grandma's 24 Hour Salad

1/2 lb crisp cooked bacon, crumbled
1 head iceberg lettuce, shredded
1 pkg frozen peas
1 cup chopped celery
1/2 cup chopped spring onions
1 can sliced water chestnuts
1 hard boiled egg, chopped

Dressing:
2 cup mayonnaise
2 tbsp sugar
1 tsp Lawry's seasoned salt
1/4 tsp garlic powder

Mix all ingredients for dressing, set aside.  Layer from bottom up all of the lettuce,
green onions, chopped celery, water chestnuts, frozen peas.  Spread dressing over the
top, sealing the edges.  Chill 24 hours.  Before serving mix well, top with the egg
and bacon.