Betty demonstrates how to make Overnight Lettuce Salad. This is a great recipe for a barbecue, picnic, or potluck dinner.
Overnight Lettuce Salad
¾ head iceberg lettuce, torn into bite-sized pieces
3 stalks celery, fairly finely chopped
1 medium to large red onion, thinly sliced with slices halved
8 ounces sour cream
½ cup sugar
½ cup mayonnaise
2 ½ teaspoons white vinegar
1 cup finely-shredded Parmesan cheese
½ pound (about 8 slices) bacon, crisp and crumbled
Spread bite-sized pieces of lettuce evenly in the bottom of a 9-inch by 13-inch by 2-inch pan. Spread chopped celery evenly over lettuce. Spread sliced onions evenly over celery. Mix sour cream and sugar and spread evenly over top. Mix mayonnaise and vinegar and spread evenly over top. Sprinkle Parmesan cheese evenly over top. Sprinkle crumbled crisp bacon evenly over all. Cover with plastic wrap and chill at least 3 hours, or preferably overnight. To serve, dip through all layers and place on a nice salad plate or bowl. Enjoy! –Betty ♥
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