MISS BETTY'S 24 HOUR LETTUCE SALAD
A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do!
Provided by Peach822
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 12
Number Of Ingredients 12
Steps:
- Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 11.3 g, Cholesterol 49.6 mg, Fat 19.9 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 4 g, Sodium 385.7 mg, Sugar 5.5 g
TWENTY-FOUR HOUR SALAD
A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.
Provided by Jane
Categories Salad Vegetable Salad Recipes
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
- Cover bowl, and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 639.6 calories, Carbohydrate 11.9 g, Cholesterol 70.4 mg, Fat 59.3 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 15.5 g, Sodium 1014.8 mg, Sugar 7.7 g
24 HOUR SALAD
I found several 24 Hour Salad recipes, but none are exactly like the one I make. I'm posting it here for safekeeping...it's a family favorite. It has just the right amount of tangy, sweet, and savory. Enjoy!
Provided by DragonIady
Categories Cauliflower
Time P1DT30m
Yield 1 large salad, 8 serving(s)
Number Of Ingredients 9
Steps:
- Layer the first four ingredients in the order listed above, starting with lettuce on bottom.
- Mix sugar, mayo, cheese, and salt/pepper.
- Spoon mayo mixture on top of layered ingredients.
- Refrigerate and then toss AFTER 24 hours.
- I like to add frozen peas for color. *Prep time is mostly cutting veggies and cooking bacon, cooking time is refrigeration time.*.
Nutrition Facts : Calories 626.4, Fat 45.5, SaturatedFat 11.8, Cholesterol 83.1, Sodium 1859.4, Carbohydrate 29.5, Fiber 2.9, Sugar 13.7, Protein 26.5
24-HOUR LAYERED SALAD
Steps:
- In a large bowl, mix the two lettuces together and layer a little more than about 1/2 of the lettuces in the bottom of a large deep casserole dish, or a big glass salad bowl that will allow your family to see the layers. Follow by sprinkling with layers of celery, radishes, bell pepper, green onion, mushrooms, peas, black olives, egg and bacon. Then, top the layers with the remaining lettuces. Prepare the dressing by whisking together the parmesan cheese, mayonnaise, lemon juice, and sugar until they are well mixed. Then, carefully spread the dressing (like frosting), as evenly as possible over the top of the salad. Sprinkle with cheddar (and jack if using) cheese. Keep refrigerated until ready to serve. This will serve about 8-10 people. Note: To make this a fun Mexican Style Layered Salad, use 2 teaspoons, or more to taste, red pepper sauce to the dressing, add 2 cups of niblet corn kernels, a cup of diced green chiles, and about three of four big handfuls of Fritos Corn Chips before layering on the finishing layer of lettuces. It is important to use the Fritos. They are thicker and will keep some crunch, but you can also use whatever your favorite tortilla chip makes you happiest.
24 HOUR VEGETABLE SALAD
Make and share this 24 Hour Vegetable Salad recipe from Food.com.
Provided by QueenJellyBean
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper.
- Layer mushrooms/broccoli. Then layer carrots.
- Arrange egg slices and bacon over vegetables.
- Top with 1/2 cup of cheese and the green onions.
- For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese.
- Cover and chill for 2-24 hours.
- Before serving, toss to coat the vegetables.
- Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.
Nutrition Facts : Calories 311.5, Fat 25.6, SaturatedFat 7.8, Cholesterol 106, Sodium 463.5, Carbohydrate 11.7, Fiber 1.4, Sugar 3.7, Protein 9.6
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