Twenty Four Hour Chefs 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

TWENTY HOUR APPLES



Twenty Hour Apples image

Provided by Food Network

Number Of Ingredients 4

4 to 4 1/2 pounds (about 8 to 10 large) apples, such as Golden delicious, Fuji, Granny Smith, or other tart- sweet apples
4 to 6 tablespoons (2 to 3 ounces) unsalted butter, melted
About l/2 cup sugar
Zest of 1 orange -removed with a zester

Steps:

  • Position rack in the center of the oven and preheat oven to 175 degrees (or lowest setting for your oven.) Line a jelly roll pan with parchment paper or aluminum foil (to facilitate cleanup) and butter an 8 by 8-inch baking dish (oven-proof glass or ceramic is ideal); set aside Peel the apples, cut them in half from stem to blossom end, and remove the core with a melon baller. Working with the apples cut side down, cut each half crosswise into very thin 1/16 inch thick slices, keep the slices in place to retain the form of the apple half. Working with one-half apple, at a time, press the apple in your hand and fan the slices, lay the slices in the pan. Continue fanning and arranging the apple halves until you've covered the bottom of the pan. Fill gaps with apple slices. You are basically trying to get an even layer in the pan the arrangement isn't so important. Brush the layer generously with butter, sprinkle evenly with a thin layer of sugar, and toss on a few strands of orange zest. Continue making layers until you have used all the apples, at which point the ingredients may mound above the top of the pan.
  • Double wrap the pan with plastic film, stretching the plastic around the pan, top and bottom, to make certain that it is well sealed. Prick the plastic on the top in 6 to 8 places with a knife and weight the top with it couple of ovenproof plates or bowls, taking care not to cover all of the air holes you've created. Nesting two souffle dishes on top of the pan is a perfect arrangement. (it's OK that a portion of the surface won't be weighted.) Place the weighted pan on the lined jellyroll pan and bake for 10 hours. (Don't be concerned the oven temperature is so low there's no danger of the plastic wrap melting or burning.) Remove the apples from the oven to a cooling rack and, keeping the plastic wrap and weights in place, cool to room temperature.
  • Chill the apples, still wrapped and weighted, for at least l0 hours before using them. when you are ready to use the apples, unmold or spoon them from the pan.
  • The apples can be kept wrapped airtight in the refrigerator for about 5 days.

SPINACH SALAD GOURMET



Spinach Salad Gourmet image

Number Of Ingredients 9

8.000 cups raw spinach
1.333 cups Swiss cheese, diced
16.000 raw mushrooms, sliced
1/2 pound thin ham, diced
4.000 tablespoons scallion, sliced (4 scallions)
2 tomatoes, cut into eighths
1/4 teaspoon garlic, to taste
1/4 teaspoon pepper, to taste
1.000 cup Italian salad dressing

Steps:

  • 1. Toss all ingredients except tomatoes together add tomatoes and dressing just before serving.

Nutrition Facts : Nutritional Facts Serves

TWENTY-FOUR HOUR CHEF'S SALAD



Twenty-Four Hour Chef's Salad image

Number Of Ingredients 13

* See note below.
1 head lettuce romaine or iceberg
1 (10-ounce) package peas partially thawed and drained
6 eggs hard-cooked, sliced
4 ounces Swiss cheese shredded (about 1 cup)
2 (7-ounce) packages turkey breast tenderloin sliced smoked or regular cooked, cut up
1/4 cup green onion sliced
1 cup mayonnaise
1 teaspoon lemon juice
3/4 teaspoon thyme dried, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika

Steps:

  • * Preparation Time: 20 minutes Chilling Time: At least 8 or up to 24 hours Tear romaine or iceberg lettuce into bite-size pieces (you will need 6 cups). In a deep 2-quart glass bowl, layer half of the lettuce, all the peas, remaining lettuce, eggs, cheese, turkey and green onions.In a small bowl, blend mayonnaise, lemon juice, thyme, salt and pepper. Spoon over green onions, sealing to edge of bowl. Cover with plastic wrap and chill overnight or up to 24 hours.Bell: To serve, toss salad gently. Sprinkle with paprika.

Nutrition Facts : Nutritional Facts Serves

TWENTY FOUR HOUR LAYERED SALAD



Twenty Four Hour Layered Salad image

Amazing salad with a creamy sour cream dressing.

Provided by Heather

Categories     Salad     Vegetable Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 14

½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5 hard-cooked eggs, sliced
2 cups peas
½ green bell pepper, chopped
5 green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

Steps:

  • Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g

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     Vegetable Salads

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

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 Allrecipes Member

Categories     Vegetable Salads

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

OVERNIGHT LAYERED SALAD



Overnight Layered Salad image

Number Of Ingredients 18

8 cups iceburg lettuce torn in bite-size pieces and crisped (about 1
2 cups carrots shredded
1 1/2 cups petite peas thawed
1 1/2 cups zucchini shredded
3/4 cup celery thinly sliced
3/4 cup green onions minced
2 teaspoons splenda
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon horseradish prepared
1/2 cup Romano cheese grated
1/2 cup vegetable oil or olive oil
3 tablespoons cider vinegar or red wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olives chopped, pitted
2 eggs hard-cooked and sieved

Steps:

  • 1. Arrange lettuce in bottom of a shallow 4-quart glass salad bowl. Layer in order carrots, peas, zucchini, celery and green onions. Sprinkle with splenda.2. In a small bowl, mix together mayonnaise, sour cream and horseradish until well blended. Spread evenly over top of vegetables. Sprinkle with Romano cheese. Cover and chill overnight.3. Just before serving, place oil, vinegar, dry mustard, salt and pepper in a blender container or food processor bowl. Cover and blend or process.4. Garnish salad with olives and sprinkle eggs around outer edge. Pass dressing separately

Nutrition Facts : Nutritional Facts Serves

SUMMER SALMON SALAD



Summer Salmon Salad image

Number Of Ingredients 15

1 cup avocado (1 large)
1 teaspoon lemon juice plus 1 tablespoon
4 ounces cucumbers peeled, seeded and chopped (1/2 cup)
1/2 cup green bell pepper, chopped
1/3 cup mayonnaise-like salad dressing
1 tablespoon green onions finely chopped
1/4 teaspoon dill weed dried
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6 1/2-ounce) can pink salmon skinless, boneless, drained
3 cups Romaine lettuce leaves
2 teaspoons sesame seeds toasted
1 tomato small, cut in wedges
1/2 cup mushrooms sliced
6 olives pitted ripe, halved

Steps:

  • 1. Slice avocado in half lengthwise. Brush about 1/4 teaspoon of the lemon juice on one half set aside. Dice remaining avocado and place in a medium bowl. Toss with 1 tablespoon of the lemon juice. Add cucumber, green pepper, salad dressing, green onion, dill weed, salt and pepper. Toss until all ingredients are coated. Coarsely break up salmon and gently stir into vegetable mixture set aside.2. Slice remaining avocado half. Sprinkle with remaining 3/4 teaspoon lemon juice.3. Line salad plates with romaine lettuce. Coarsely chop additional leaves to make about 1 1/2 cups. Place 1/2 cup on each plate. Spoon on salmon mixture. Sprinkle with sesame seeds. Garnish with avocado slices, tomato, mushrooms and olives.

Nutrition Facts : Nutritional Facts Serves

TWENTY-FOUR HOUR CHEF'S SALAD



Twenty-Four Hour Chef's Salad image

Number Of Ingredients 13

* See note below.
1 head lettuce romaine or iceberg
1 (10-ounce) package peas partially thawed and drained
6 eggs hard-cooked, sliced
4 ounces Swiss cheese shredded (about 1 cup)
2 (7-ounce) packages turkey breast tenderloin sliced smoked or regular cooked, cut up
1/4 cup green onions sliced
1 cup mayonnaise
1 teaspoon lemon juice
3/4 teaspoon thyme dried, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika, to taste

Steps:

  • 1. Tear romaine or iceberg lettuce into bite-size pieces (you will need 6 cups). In a deep 2-quart glass bowl, layer half of the lettuce, all the peas, remaining lettuce, eggs, cheese, turkey and green onions.2. In a small bowl, blend mayonnaise, lemon juice, thyme, salt and pepper. Spoon over green onions, sealing to edge of bowl. Cover with plastic wrap and chill overnight or up to 24 hours.3. To serve, toss salad gently. Sprinkle with paprika.

Nutrition Facts : Nutritional Facts Serves

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