24 Hour Vegetable Salad Recipes

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TWENTY-FOUR HOUR SALAD



Twenty-Four Hour Salad image

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

6 cups shredded iceberg lettuce
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onions
½ cup frozen green peas, thawed and drained
1 ½ cups mayonnaise
2 tablespoons white sugar
2 cups shredded Cheddar cheese
1 (3 ounce) can bacon bits

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 VEGETABLE SALAD



24 Hour Vegetable Salad image

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

4 cups romaine lettuce, torn (or spinach or your favorite lettuce)
1 cup sliced fresh mushrooms (or some of each) or 1 cup broccoli floret (or some of each)
1 cup shredded carrot
2 eggs, hard boiled and sliced
6 slices bacon, crisp cooked, drained and crumbled
3/4 cup shredded swiss cheese (or ??) or 3/4 cup cheddar cheese (or ??)
2 green onions, sliced
3/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 teaspoon dried dill (optional)

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

24-HOUR GREEN VEGETABLE SALAD



24-Hour Green Vegetable Salad image

Make and share this 24-Hour Green Vegetable Salad recipe from Food.com.

Provided by SouthernBell2627

Categories     Pork

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 9

1 head lettuce, chopped
1 teaspoon sugar
1 teaspoon salt and pepper
6 hard-boiled eggs, sliced
1 (10 ounce) package frozen green peas, thawed
1 lb bacon, cooked, drained and crumbled
16 ounces cheddar cheese, shredded
1 cup mayonnaise
1/4 cup green onion, chopped

Steps:

  • Place 3 cups lettuce in bottom of large glass bowl.
  • Sprinkle with sugar, salt, and pepper.
  • Layer eggs over lettuce.
  • Layer peas, remaining lettuce, bacon, and cheese.
  • Spread mayonnaise over top.
  • Chill for 24 to 48 hours.
  • Garnish with green onions.

Nutrition Facts : Calories 930.9, Fat 77.8, SaturatedFat 30.9, Cholesterol 353, Sodium 1510.6, Carbohydrate 20.6, Fiber 2.9, Sugar 7.3, Protein 37.6

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