"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

24 Hour Salad Recipe

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

Contributor:  
Contributor:  
Patsy Ormonde
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  

In a 9X13 dish layer:

1 head iceberg lettuce chopped
1 green bell pepper chopped
1 ˝ cups diced celery
1 can of drained, sliced water chestnuts (spread over top)
˝ cup chopped green onions

Break up and spread 1 box frozen green peas over top

Mix 1 ˝ cups Best Foods mayonnaise and 1 teaspoon sugar

Spread over top of peas to seal salad

Sprinkle top with grated parmesan cheese





Directions:
Directions:
Make a little tent over salad with foil tuck tightly around top of dish and refrigerate for 24 hours. I use toothpicks to hold the foil up so it doesn’t stick to the mayo/cheese topping.

You can sprinkle real bacon bits over top just before serving if you like.

Personal Notes:
Personal Notes:
I like to mix the ingredients up before serving.

 

 

 

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