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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

24 Hour Salad Recipe

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This recipe for 24 Hour Salad is from The Ormonde Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

In a 9X13 dish layer:

1 head iceberg lettuce chopped
1 green bell pepper chopped
1 ½ cups diced celery
1 can of drained, sliced water chestnuts (spread over top)
½ cup chopped green onions

Break up and spread 1 box frozen green peas over top

Mix 1 ½ 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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