"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, by , is from My Family and Friends 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!

Contributor:  
Contributor:  
Shannon Martin from Robbie Martin

Category:
Category:

Ingredients:  
Ingredients:  
1 head Iceberg lettuce
1 green pepper, chopped
1 red pepper, chopped
cup sliced celery
1 - 16oz pkg frozen peas
1 cups mayonnaise
2 T sugar
4 oz shredded cheddar cheese (or more)
8 slices crumbled fried bacon

Directions:
Directions:
Make a "frosting" mixing the mayonnaise and sugar, mix well, set aside. You might have to multiply the "frosting" if you are making a larger salad.

In a 9x12x3-inch baking dish or a glass compote, layer bottom to top in this order:
lettuce
peppers
onion
celery
frozen peas
shredded cheese

Take your Mayo "frosting" and cover the top. You want a to - and inch depth of frosting. Add bacon crumbles on top.

Refrigerate 24 hours, or overnight.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Another of Bert's paternal grandmother, Nani (Robert) Martin. Nani was one of the greatest and strongest Christian Women I've had the pleasure of meeting. She had strong Biblical morals and stood firm on them, even when it hurt. Watching her was a real blessing, and strengthened my walk with God.

 

 

 

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