"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

24 Hour Salad Recipe

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This recipe for 24 Hour Salad, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Gabriel
Added: Monday, August 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-2 large heads of lettuce, torn into bits
1 small pkg. carrots, shredded
1-2 cans green peas, drained
1-2 large red onions, sliced thin
2 cans sliced beets, drained
Mayonnaise (enough to cover salad)
1/2 to 3/4 c. sugar
1 lb cooked, crumbled bacon

Directions:
Directions:
In a glass punch bowl, layer lettuce, carrots, green peas, red onions, and beets. Cover entire top of salad with mayonnaise, sealing around the edges. sprinkle sugar over the top. Add bacon to the top of the sugar layer. Cover with plastic wrap and place in refrigerator for 24 hours.

Personal Notes:
Personal Notes:
When serving, make sure to go through all layer.

 

 

 

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