Diane's Salad

Diane's Salad

Yield: 12 servings ( Serving Size: servings )
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  • 1 large head iceburg lettuce
  • 1/2 red onion
  • 1 tabblespoon sugar
  • 2 cups mayonnaise
  • 1 can water chesnuts
  • frozen peas
  • mushrooms
  • 3/4 pound fried bacon
  • cut tomatotes
  • 2 hard boiled eggs
  • parmesan cheese


  1. Break lettuce in a large bowl. After each layer add onion, peas, mushrooms and water chestnuts. create 4 layers. Spread mayonnaise like cake frosting after 4th layer of lettuce. Add sugar and enough parmesan cheesae to completely cover the top.

  2. Cober and refridgerate overnight. Before serving mix well and add crumbled bacon, tomatoes and hardd boiled eggs.
December 2011

This recipe is a personal recipe added by joneric99 and has not been tested or endorsed by MyRecipes.

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