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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

24-Hour Vegetable Salad Recipe

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This recipe for 24-Hour Vegetable Salad is from The Hillis Family and Friends 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:  
1 head iceberg lettuce, torn
sugar
6 hard boiled eggs, slices
1 10 oz pkg frozen peas
1 lb bacon, crisp-cooked, drained and crumbled
2 c shredded Swiss cheese
1 c mayo or Miracle whip
Directions:
Directions:
In botton of large bowl, place 3 c of the lettuce; sprinkle with a little sugar, salt and pepper. Layer eggs atop lettuce in bowl. Sprinkle generously with salt. Next, layer in order: peas, remaining lettuce, bacon and cheese. Spread mayo over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced green onion and paprika. Toss right before serving.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes plus overnight chilling time
Personal Notes:
Personal Notes:
Another one of Brooke's favorites. We have had this at many family gatherings over the years.

 

 

 

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