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Twenty Four Hour Salad Recipe

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This recipe for Twenty Four Hour Salad, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Friday, October 12, 2007


A festive layered salad that you can prepare the day before .
1 small head iceberg lettuce torn into bite-size pieces
1 small head Romaine or other leafy type lettuce
torn into bite-size pieces
1/2 pound bacon crisply cooked and crumbled
1 small purple onion chopped
1 small bunch broccoli (florets only) chopped
1 10-ounce package frozen peas, thawed
1 medium size sweet red bell pepper, chopped
1 8-ounce can sliced water chestnuts, drained
1 small head cauliflower, chopped
1-1/2 cups shredded sharp cheddar cheese
1 cup low fat mayonnaise 1 cup low-fat sour cream
McCormick's Salad Supreme seasoning
or other salad seasoning

GARNISH: Sweet red and green bell pepper rings

In a large clear glass salad bowl (trifle bowl works perfectly) start with the lettuce and layer in the order of ingredients given above. Be certain that the lettuce is not wet, otherwise salad will be limp.
Mix the mayonnaise and sour cream together. After all of the salad ingredients are layered, sprinkle McCormick's Salad Supreme lightly over entire salad top. Then sprinkle 1 cup of the shredded cheddar cheese then spread mayonnaise and sour cream to seal salad, seal to edge of bowl. Sprinkle Salad Supreme on top of this and then sprinkle on the last one-half cup of shredded cheddar cheese.

Cover the bowl tightly with plastic wrap, refrigerate up to 24 hours.

TOSS the salad at the table and garnish with the red and green pepper rings.

Number Of Servings:
Number Of Servings:
Serves many-at least 16 servings




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