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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

24 Hour Salad Recipe

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This recipe for 24 Hour Salad is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



6 C chopped lettuce
Salt and pepper
6 hard cooked eggs, sliced
2 C frozen peas, thawed
8 to 16 oz bacon, crisp-cooked, drained, and crumbled
2 C (8 ounces) shredded mild Cheddar cheese
1 C mayonnaise
1 to 2 Tb sugar
C sliced green onion with tops

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper.
Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper.
Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with
light sprinklings of salt and pepper.
Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad.
Cover and chill 24 hours or overnight.
Garnish with green onion and a little paprika. Toss before serving.

Yields: 12 to 15 servings.




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