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Use a 4-quart bowl or casserole. Place the lettuce pieces in bottom of bowl. Top with the onions, celery, water chestnuts and frozen peas. Spread the mayonnaise evenly over the peas. Sprinkle the sugar, grated Parmesan and garlic salt over the mayonnaise. Chill 24 hours. Garnish with the chopped eggs, crumbled bacon and tomato wedges.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season