Recipe: Layered Salad and Chow Mein Noodle Salad

Hi Dolores,

Here are two versions similar to what you describe. The first doesn't call for shrimp, but I'm sure a layer of shrimp would work well in the reicpe. The second isn't tossed with the lettuce but if you combine the mayo, lemon juice, garlic powder and dillweed to make a dressing you could combine the torn lettuce with the other ingredients and then toss them in the dressing.

Layered Salad

1 head lettuce, torn into bite sized pieces
1 green pepper, chopped
1 red onion, sliced thin and separated
1 cup celery, chopped
1 c. radishes, sliced
1/2 lb. mushrooms, sliced
1 pkg. small frozen peas, thawed and drained
1 cup sliced water chestnuts, drained
2 cups mayonnaise

TOPPING:
2 tbsp. sugar
4 oz. grated Parmesan cheese
6 slices bacon (fried crisp and crumbled)
2 cups chow mein noodles
1/4 tsp. black pepper

Layer vegetables in order given. Spread mayonnaise, covering veggies completely.
Mix topping ingredients and sprinkle on top of salad. Cover tightly and refrigerate overnight. Toss before serving.

Chow Mein Noodle Salad

1 (20 or 24 oz.) pkg. frozen green peas, thawed (about 3 cups)
1 (8 oz.) can of tuna or shrimp, drained
1 cup chopped celery
3/4 cup mayonnaise
1 tbsp. fresh lemon juice (1/2 lemon)
1/4 tsp. garlic powder
1/4 tsp. dill weed (optional)
1/2 cup cashew halves
1 (5 1/2 oz.) can chow mein noodles
Lettuce leaves for garnish

Combine all but cashews and chow mein noodles until ready to serve. Mix and refrigerate. Add crunchy chow mein noodles and cashews right before serving. Place on a bed of lettuce.

We'd love to see other versions anyone has to share!

Happy Cooking,

Betsy
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