Twenty Four Hour Spinach Salad Recipes

TWENTY FOUR HOUR LAYERED SALAD

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.

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.

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.

WARM SPINACH SALAD

Steps:

• Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
• Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
• Toss salad ingredients with the vinegar.
• Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
• Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

TWENTY-FOUR HOUR SPINACH SALAD

Steps:

• Place spinach into large glass salad bowl so layers may be seen. Sprinkle with salt and pepper. Add layer of eggs, crumbled bacon, lettuce, and another sprinkle of salt and pepper. Add a layer of onions and uncooked frozen peas. Repeat process until bowl is filled. Cover and refrigerate overnight. Early in the morning of the day the salad is to be used, mix mayonnaise and Miracle Whip; spoon over top of salad. This topping should penetrate through salad. Sprinkle shredded Swiss cheese over top and refrigerate until serving time.

TWENTY-FOUR HOUR CHEF'S SALAD

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.

OVERNIGHT SPINACH SALAD FOR FIFTY

Steps:

• In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
• In seperate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
• Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
• Just before serving, add peas to salad and toss to combine.