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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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 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 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
¼ C sliced green onion with tops
paprika
Directions:
Directions:
• 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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