"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

24 Hour Salad Recipe

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This recipe for 24 Hour Salad, by , is from Preston-Bell Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Bell

Category:
Category:

Ingredients:  
Ingredients:  
9 cups chopped greens (romaine, leaf, butter bliss, spinach..)
1/2 cup chopped celery
1/2 cup green bell pepper
1/2 cup chopped red onion
1- 10 ounce bag frozen peas


1 1/2 cups mayonnaise
1 tablespoon white sugar
1 tablespoon white vinegar
2 cups shredded Cheddar cheese
1/2 cup crumbled bacon

Directions:
Directions:
1. In a 13X9X2 glass casserole dish, spread lettuce evenly.
2. Sprinkle celery, bell pepper, onions evenly over the lettuce.
3. Spread the peas evenly over the lettuce and chopped vegetables.
4. Mix the mayonnaise, sugar, and vinegar together and spread over the peas, evenly to seal the vegetables.
5. Sprinkle Cheddar cheese and bacon over mayonnaise.
6. Cover and serve after 24 hours.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 min

 

 

 

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