"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

24 Hour Vegetable Salad Recipe

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

Contributor:  
Contributor:  
Donna Dant
Added: Friday, November 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups lettuce
1 cup of your favorite vegetables, ie: celery,carrots,mushrooms,cucumbers, onions,frozen peas tomatoes and etc.
3 whole hard boiled eggs sliced
6 slices of cooked bacon crumbled
1/2 cup cheddar cheese grated
3/4 cup ranch dressing.

Directions:
Directions:
Place shredded lettuce in bottom of a glass serving bowl. Layer vegetables on top. Then arrange egg slices and bacon over the vegetables, Top with cheddar cheese, then pour ranch dressing on top. Cover and chill for 24 hours.

 

 

 

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