24 Hour Salad Grandmas Recipes

TWENTY-FOUR HOUR SALAD

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.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.

24 HOUR SALAD

Steps:

• Cook bacon, crumble and set aside.
• Place the following items in order listed into a big bowl: Lettuce (torn into bite size pieces), Cauliflower (broken into small pieces), Onion (chopped or sliced- your choice), Crumbled bacon Sprinkle all sugar on top of salad.
• Mix mayo and parmesan cheese- spread on top of salad.
• Cover with plastic wrap then aluminum foil.
• Refrigerate overnite.
• Drain water from salad, mix and serve.

24 HOUR SALAD

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.*.

24 HOUR SALAD

Steps:

• Drain the juices from the pineapple tidbits and the mandarin oranges. Measure to make 1-1/3 cups; discard remaining juice. If you need to add more liquid to get to 1-1/3 cups, add some water.
• Combine the eggs, flour, sugar, and the 1-1/3 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with a wire whisk, until thick and boiling. This should take about 10 minutes.
• Remove the saucepan from the heat and whisk in the lemon juice and 1/2 cup of the mini marshmallows until the marshmallows are melted. Cover the pan and chill in the fridge until cold, about 4 hours. I whisk the custard once while it's chilling to make sure it's completely smooth.
• When the custard is cold, fold in the pineapple tidbits, remaining marshmallows, and grapes, if using.
• Then beat the cream with the powdered sugar until stiff. Fold into the salad. Then fold in the mandarin oranges.
• Spoon the salad into a serving bowl, cover, and chill for 24 hours before serving.

24 HOUR SALAD RECIPE - (3.7/5)

Steps:

• Place 3 cups lettuce in bottom of large bowl. Sprinkle with salt, pepper, and sugar. Layer eggs atop. Sprinkle with more salt. Layer in order: peas, remaining lettuce, bacon, swiss cheese, spread mayonnaise over top sealing to edge of bowl. Cover and chill 24 hours. Garnish with green onions and paprika. Toss before serving.