"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

24-Hour Vegetable Salad Recipe

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

Contributor:  
Contributor:  
Karen Antolak
Added: Thursday, July 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 head iceberg lettuce, torn
sugar
6 hard boiled eggs, slices
1 10 oz pkg frozen peas
1 lb bacon, crisp-cooked, drained and crumbled
2 c shredded Swiss cheese
1 c mayo or Miracle whip

Directions:
Directions:
In botton of large bowl, place 3 c of the lettuce; sprinkle with a little sugar, salt and pepper. Layer eggs atop lettuce in bowl. Sprinkle generously with salt. Next, layer in order: peas, remaining lettuce, bacon and cheese. Spread mayo over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced green onion and paprika. Toss right before serving.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes plus overnight chilling time
Personal Notes:
Personal Notes:
Another one of Brooke's favorites. We have had this at many family gatherings over the years.

 

 

 

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