12 Hour Salad Food

12-HOUR SALAD

Steps:

• Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas. , Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.

24 HOUR SALAD

Steps:

• Layer the first four ingredients in the order listed above, starting with lettuce on bottom.
• Mix sugar, mayo, cheese, and salt/pepper.
• Spoon mayo mixture on top of layered ingredients.
• Refrigerate and then toss AFTER 24 hours.
• I like to add frozen peas for color. *Prep time is mostly cutting veggies and cooking bacon, cooking time is refrigeration time.*.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.

TWENTY-FOUR HOUR SALAD

Steps:

• Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.

12-HOUR SALAD

Steps:

• Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
• In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight.

24 HOUR SALAD

Steps:

• Layer lettuce in bottom of 9/13 dish. Chop and mix celery, onions and peppers, add thawed peas on top of lettuce. Mix mayo, sour cream and sugar. Spread over celery mixture. Seal all edges. Sprinkle cheddar cheese on top. Cook bacon and crumble on top. Refrigerate over night. Top with tomato if using.