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24-Hour Salad Recipe

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This recipe for 24-Hour Salad, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Love
Added: Wednesday, January 16, 2008


1 lb. fresh spinach (torn)
1 lb. bacon (crisp cooked, crumbled)
6 hard-cooked eggs (sliced)
1 head lettuc (torn)
1 (10 oz.) pkg. forzen peas (uncooked, unthawed)
1 med. onion (sliced in rings)
1 c. mayonnaise
1 c. salad dressing
8 oz. Swiss cheese (cut in slices)
2 tsp. sugar
Salt and pepper

Place spinach in large bowl, sprinkle with salt, pepper and 1 tsp. sugar. Layer the bacon, peas, egg slices, lettuce. Sprinkle with salt, pepper and 1 tsp. sugar. Arrange onion rings on top. Blen the mayonnaise and salad dressing in small bowl and spread on salad. Arrange cheese strips on top. Cover and refrigerate 24 hours. Toss before serving. DO NOT MIX ORDER OF LAYERS!




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