24-Hour Salad

---

Terri Czerwinski (from the Mary Alexander Memorial Cookbook)

   1-1/2 to 2 heads lettuce, cut up
   1 cup celery, chopped
   1 cup onions, chopped
   1 10-ounce package frozen peas
   1 15-ounce can garbanzo beans, drained
   1 8-ounce can water chestnuts, thinly sliced
   2 cups miracle whip
   2/3 cup parmesan cheese
   1/2 to 1 pound bacon, cooked, crumbled
   4 to 5 hard boiled eggs, chopped
   2 tomatoes, chopped


Layer each ingredient, AS LISTED, in a large bowl or 9x13 inch pan. Put in refrigerator, covered for 24 hour or overnight. May add leftover chicken or ham over the peas.

Recipe formatted with the Cook'n Recipe Computer Software from DVO Enterprises.