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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

24 Hour Salad Recipe

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This recipe for 24 Hour Salad is from Resurrection Lutheran Church Family Cookbook, 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:  
1/2 head lettuce
1/4 c. green onion [chopped]
1/2 c. celery [chopped]
1/2 pkg. or less of frozen green peas [uncooked]
1 8oz. can sliced water chestnuts

1 c. mayonaise
1/8 tsp. garlic powder
1 tsp. seasoned salt {Lawrys}
1 tsp. sugar
1/4 c.grated parmesan cheese

2 hard boiled eggs [chopped]
1/2 c. crisp bacon crumbled
Directions:
Directions:
In salad bowl line with torn lettuce into bite size pieces. Layer on top: green onions, celery, chestnuts, and peas. Spread mayo evenly over top. Sprinkle with garlic powder, seasoned salt, sugar, and Parmesan. Cover and chill 24 hours. Just before serving, sprinkle with eggs and bacon. Toss to mix.
Personal Notes:
Personal Notes:
I usually quickly rinse the frozen peas in cold water just to get the ice off.....because one time the icy covered peas made the salad wet and soggy...Not good.

Sometimes I add tomatoe wedges or grated cheddar cheese. There are lots of versions of this salad. This was my Mom's recipe.

 

 

 

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