10-12 servings
Ingredients
- 6 c. shredded iceberg lettuce
- 1/4 lb. bean sprouts
- 1 c. sliced water chestnuts
- 1/2 c. thinly sliced green onions
- 1 medium cucumber, thinly sliced
- 4 c. cooked chicken, sliced into 2 inch strips
- 12 oz. fresh snow pea pods
- 1 c. Spanish peanuts
- 24 cherry tomatoes sliced
DRESSING:
- 4 c. mayonnaise ( I think 3 is plenty)
- 4 teaspoons curry powder
- 2 tablespoons sugar
- 1 teaspoons ground ginger
Directions
- In shallow 4 qt. serving dish, distribute shredded lettuce in an even layer. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, chicken and pea pods.
- In small bowl, stir together all dressing ingredients. Spread dressing evenly over pea pods, cover dish and refrigerate for as long as 24 hours.
- To serve, add layers of peanuts and cherry tomato slices. Let each guest help himself to the salad, scooping down to the bottom of the dish and lifting out a portion of all the layers.
- Use a glass serving dish so the layers of this beautiful salad can be seen and appreciated.