Click for Cookbook LOGIN
"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Twenty-Four Hour Vegetable Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Twenty-Four Hour Vegetable Salad is from First Congregational Church of Vermontville 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:  
6 cup chopped lettuce
6 hard cooked eggs (sliced)
1 (10 oz.) pkg. frozen peas (thawed but not cooked)
1 (16 oz.) pkg. bacon (cooked, drained & crumbled)
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1 cup mayonnaise or salad dressing
1/4 cup green onions (sliced with tops)
salt
pepper
sugar
paprika
Directions:
Directions:
Place 3 cups of lettuce in bottom of large bowl; sprinkle with salt, pepper, and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and cheese. Spread mayonnaise over top, sealing to edge of bowl Garnish with green onions and paprika. Cover and chill for 24 hours. Toss before serving.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

81W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!