Overnight salad

Name: Overnight salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 lettuce iceberg; 1.00 onion finely chopped; 2.00 green pepper diced; 8.00 celery stalks chopped; 2.00 tomatoes strips; 4.00 bacon rashers, fried, finely chopped; olives black; 4.00 eggs hard-boiled, halved; 500.00 ml mayonnaise; 50.00 ml milk; 2.00 ml paprika; freshly ground black pepper to taste; 5.00 ml french mustard; 3.00 garlic cloves, crushed

6 servings

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By Food24 November 03 2009

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Ingredients (14)

1.00	lettuce — iceberg
1.00	onion — finely chopped
2.00	green pepper — diced
8.00	celery stalks — chopped
2.00	tomatoes — strips
4.00	bacon — rashers, fried, finely chopped
	olives — black
4.00	eggs — hard-boiled, halved

DRESSING

500.00 ml	mayonnaise
50.00 ml	milk
2.00 ml	paprika
	freshly ground black pepper — to taste
5.00 ml	french mustard
3.00	garlic — cloves, crushed

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Method:

Blend all the ingredients for the dressing and set aside.
Shred the lettuce leaves, reserving a few for decoration.
Arrange layers of shredded lettuce, onion, green pepper and celery in a glass bowl and pour over the dressing. Cover and chill overnight.
About an hour before serving, arrange the tomato strips on top of the salad.
Sprinkle with the crisply fried chopped bacon and decorate with black olives, egg halves and the whole lettuce leaves.