2 small heads romaine lettuce, chopped
3/4 cup celery, chopped
1/2 cup green onions, chopped
1 can water chestnuts, drained and sliced
1/2 cup red onion, chopped
1 10-oz package frozen green peas
2 cups vegan mayonnaise (I use Vegennaise)
1 teaspoon organic sugar
zest of 1 lemon
shredded soy cheese
Layer vegetables in in trifle bowl. Mix mayonnaise/Vegennaise, sugar, and lemon zest together. Spread the mayonnaise mixture on top of the salad. Top with shredded cheese or soy cheese. Marinate 8 hours in refrigerator prior to serving.
Source of recipe: This salad was very popular in the 1970's, as the No Toss Salad. I've jazzed it up a bit by putting it in a crystal trifle bowl. It's all still very good today. Do not add vegetables with a high water content, such as cucumber, tomatoes, or shredded carrots---as the liquid from them will drain to the bottom...and you will have a very soupy salad.