24hourlettucesalad 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.

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

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 LETTUCE SALAD

Steps:

• Shred lettuce, put in a 9x13 inches pan. On top of this sprinkle onions, celery and chestnuts in layers.
• Break frozen peas and sprinkle on top.
• Spread mayonnaise over top like a frosting to the edge of dish, sealing in ingredients.
• Spread on sugar and grated cheese to cover top.
• Cover and refrigerate over night.
• Before serving top with bacon and decorated with egg slices and tomatoes wedges.

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 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.

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.

24 HOUR LETTUCE SALAD RECIPE

Steps:

• Put ingredients in layers as listed above putting lettuce on bottom. Use 2-3 T of salad supreme and enough may to cover top and sort of seal around edges (brand must be "REAL) Sprinkle parmesan over top quite heavily. Cover and refrigerate overnight. Toss before serving. Dab off excess grease on fried bacon as much as possible.

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.