24 Hour Untossed Salad 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.

OVERNIGHT LAYERED LETTUCE SALAD

Steps:

• In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

MISS BETTY'S 24 HOUR LETTUCE SALAD

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.

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.

TWENTY-FOUR HOUR SALAD

Steps:

• Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.

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.

12-HOUR SALAD

Steps:

• Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas. , Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.

UNTOSSED LAYERED SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water----drizzle with oil and toss to coat.
• Place lettuce in bottom of a 3-quart glass dish.
• Top with cucumber, then pepper, then cooled macaroni, then eggs, then carrots, then onion, ham, peas, and finally cheese.
• In a seperate mixing bowl, whisk together Miracle Whip, sour cream, 1/4 cup chopped scallions, mustard and sugar until smooth. Top dressing mixture over salad.
• Top with remaining chopped scallions for garnish.
• Cover and chill at least 2 hours before serving.

24 HOUR UNTOSSED SALAD RECIPE

Steps:

• Place torn spinach in clean bowl. Sprinkle with salt, pepper, sugar. Starting with bacon, layer remaining 6 ingredients in order listed. Cover- refrigerate overnight- make sure dressing covers to edge of dish. Can top dressing with cherry tomates, few peppers. May add Juliene stips of Ham or Chicken to salad layers Could also use carrots, etc