24 Hour Lettuce Salad Food

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TWENTY-FOUR HOUR SALAD



Twenty-Four Hour Salad image

A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.

Provided by Jane

Categories     Salad     Vegetable Salad Recipes

Time P1DT20m

Yield 6

Number Of Ingredients 9

6 cups shredded iceberg lettuce
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onions
½ cup frozen green peas, thawed and drained
1 ½ cups mayonnaise
2 tablespoons white sugar
2 cups shredded Cheddar cheese
1 (3 ounce) can bacon bits

Steps:

  • In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
  • Cover bowl, and refrigerate for 24 hours before serving.

Nutrition Facts : Calories 639.6 calories, Carbohydrate 11.9 g, Cholesterol 70.4 mg, Fat 59.3 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 15.5 g, Sodium 1014.8 mg, Sugar 7.7 g

MISS BETTY'S 24 HOUR LETTUCE SALAD



Miss Betty's 24 Hour Lettuce Salad image

A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do!

Provided by Peach822

Categories     Salad     Green Salad Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 12

¾ pound sliced bacon
1 large head iceberg lettuce, shredded
¼ cup sliced onion
¼ cup thinly sliced celery
1 (8 ounce) can water chestnuts, drained and sliced
1 (10 ounce) package frozen peas
1 cup mayonnaise, or to taste
1 tablespoon white sugar
2 tablespoons grated Romano or Parmesan cheese
4 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 11.3 g, Cholesterol 49.6 mg, Fat 19.9 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 4 g, Sodium 385.7 mg, Sugar 5.5 g

24 HOUR SALAD



24 Hour Salad image

I found several 24 Hour Salad recipes, but none are exactly like the one I make. I'm posting it here for safekeeping...it's a family favorite. It has just the right amount of tangy, sweet, and savory. Enjoy!

Provided by DragonIady

Categories     Cauliflower

Time P1DT30m

Yield 1 large salad, 8 serving(s)

Number Of Ingredients 9

1 large head of lettuce (rinse, dry well, and tear into bite size pieces)
1 large red onion, thinly sliced
1 lb cooked bacon, diced
1 large cauliflower, cut into bite size pieces
1/4 cup sugar
2 cups mayonnaise (NOT Miracle Whip style dressing)
1/2 cup parmesan cheese
salt and pepper, to taste
frozen peas

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.*.

Nutrition Facts : Calories 626.4, Fat 45.5, SaturatedFat 11.8, Cholesterol 83.1, Sodium 1859.4, Carbohydrate 29.5, Fiber 2.9, Sugar 13.7, Protein 26.5

24 HOUR LETTUCE SALAD



24 Hour Lettuce Salad image

If you're looking for a good tasting, not all that fancy but fancy enough to serve company or take to a potluck this is the recipe. This recipe must be refrigerated overnight and do not use any other brand of mayonnaise except Hellman's. Skipping these two steps does make a difference. Make sure ingredients are sealed in good with the mayonnaise.

Provided by Catnip46

Categories     Vegetable

Time P1DT15m

Yield 10 serving(s)

Number Of Ingredients 11

1 head lettuce
1 (8 ounce) package frozen peas, keep frozen
parmesan cheese, grated in can
2 tomatoes, cut into wedges
1 cup onion, diced
3 tablespoons sugar
1 cup celery, sliced thin
2 cups Hellmann's mayonnaise, must use Hellman's
2 eggs, hard boiled and sliced
6 ounces water chestnuts, sliced
3/4 lb bacon, fried and crumbled (not bacon bits)

Steps:

  • Shred lettuce, put in a 9x13 inches pan. On top of this sprinkle onions, celery and chestnuts in layers.
  • Break frozen peas and sprinkle on top.
  • Spread mayonnaise over top like a frosting to the edge of dish, sealing in ingredients.
  • Spread on sugar and grated cheese to cover top.
  • Cover and refrigerate over night.
  • Before serving top with bacon and decorated with egg slices and tomatoes wedges.

24 HOUR SALAD RECIPE - (3.7/5)



24 Hour Salad Recipe - (3.7/5) image

Provided by á-1481

Number Of Ingredients 8

6 cups chopped lettuce
Salt, pepper, sugar, paprika
6 hard cooked eggs, sliced
1 (10-ounce) package frozen peas, thawed
1 pound bacon crisp-cooked, drained, and crumbled
2 cups (8 ounce) shredded Swiss cheese
1 cup mayonnaise
1/4 cup sliced green onion

Steps:

  • Place 3 cups lettuce in bottom of large bowl. Sprinkle with salt, pepper, and sugar. Layer eggs atop. Sprinkle with more salt. Layer in order: peas, remaining lettuce, bacon, swiss cheese, spread mayonnaise over top sealing to edge of bowl. Cover and chill 24 hours. Garnish with green onions and paprika. Toss before serving.

24 HOUR LETTUCE SALAD RECIPE



24 hour Lettuce Salad Recipe image

Provided by carlaschwartz

Number Of Ingredients 7

1 head lettuce (torn in pieces)
1 head califlower (cut in pieces)
2 small packs frozen peas
1/2 lb fried bacon - crumbled
1 jar salad supreme (reserve some)
1-2 cups real mayo
parmesan cheese

Steps:

  • Put ingredients in layers as listed above putting lettuce on bottom. Use 2-3 T of salad supreme and enough may to cover top and sort of seal around edges (brand must be "REAL) Sprinkle parmesan over top quite heavily. Cover and refrigerate overnight. Toss before serving. Dab off excess grease on fried bacon as much as possible.

OVERNIGHT LAYERED LETTUCE SALAD



Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

  • In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

12-HOUR SALAD



12-Hour Salad image

This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. -Dorothy Bowen, Thomasville, North Carolina

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 10

8 cups torn mixed salad greens
1-1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
2-1/2 cups frozen peas (about 10 ounces), thawed
1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar
1 cup shredded cheddar cheese
1/2 pound bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 280 calories, Fat 23g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 347mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.

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