Penny's Layered Salad

Ingredients

• 1.1 lettuce, large; shredded
• 2.1 celery, 1 bunch; chopped; leaves discarded
• 3.500 gram frozen peas, no need to defrost
• 4.1 spring onions, 1 bunch; chopped
• 5.water chestnuts, 1–1½ tins; sliced
• 6.eggs, 5–6; hard-boiled and chopped
• 7.mayonnaise, Hellman's; a thick layer for the top
• 8.parsley, chopped; for garnish

Method

1. 1.Choose a straight-sided glass bowl.
2. 2.Layer in order: shredded lettuce, chopped celery, frozen peas, spring onion, sliced water chestnuts, chopped eggs.
3. 3.Top with a thick layer of mayonnaise.
4. 4.Garnish with parsley.
5. 5.Cover bowl with cling film and refrigerate overnight or a few hours.

Notes

• Card note: 'This salad tastes good with cold meat.'
• Alternative dressing 1: 1 cup mayonnaise + 2 tablespoons sour cream + 2 teaspoons prepared mustard + 1 tablespoon lemon juice.
• Alternative dressing 2: Spice up 1 cup mayonnaise with salt, pepper, Aromat, garlic salt. Beat in 1 small packet Parmesan cheese.
• The glass bowl shows off the colourful layers — the presentation is part of the recipe.