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24 Hour Salad Recipe

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This recipe for 24 Hour Salad, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Monday, May 4, 2009


4c torn lettuce &/or spinach,
1c fresh sliced mushrooms, broccoli florets or peas,
1c shredded carrots (2 medium)
2 large hard boiled eggs sliced,
6 strips bacon, crisp cooked and crumbled,
3/4c shredded Swiss, cheddar or American cheese,
3/4c mayonnaise or creamy salad dressing,
1/4c green onions, thinly sliced,
1 1/2tsp lemon juice,
1/2tsp dried or fresh dill,

Place torn lettuce in a 3qt (3l) salad bowl.
Layer mushrooms, broccoli and or peas on top.
Then layer in the following order: carrots, eggs, bacon, 1/2c (125g) cheese and green onions.

For dressing combine the mayonnaise or salad dressing with the lemon juice and dill in a small bowl.
Spread the dressing over the salad, sealing to the edges of the bowl.
Sprinkle with the remaining cheese and more sliced onions if desired.
Cover and chill for up to 24 hours. Toss to cover vegetables with dressing before serving.

Preparation Time:
Preparation Time:
1/2 hour




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