24 Hour Salad Food

TWENTY-FOUR HOUR SALAD

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.

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

Steps:

• Cook bacon, crumble and set aside.
• Place the following items in order listed into a big bowl: Lettuce (torn into bite size pieces), Cauliflower (broken into small pieces), Onion (chopped or sliced- your choice), Crumbled bacon Sprinkle all sugar on top of salad.
• Mix mayo and parmesan cheese- spread on top of salad.
• Cover with plastic wrap then aluminum foil.
• Refrigerate overnite.
• Drain water from salad, mix and serve.

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.

TWENTY FOUR HOUR FRUIT SALAD

Steps:

• In a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. Cook, whisking constantly, until mixture becomes thick. Whisk in poppy seeds. Remove from heat and chill.
• Once dressing is cold, fold in whipped cream, pineapple, orange segments, fruit cocktail and marshmallows. Cover and refrigerate 24 hours. Just before serving, mix in the banana.

24 HOUR LETTUCE SALAD

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 FRUIT SALAD

Steps:

• Cook macaroni per package directions to al dente; drain, rinse and cool.
• Combine juice of fruit cocktail, lemon, 2 cups pineapple juice, eggs, flour and salt.
• Boil over medium heat, stirring constantly until thickened.
• Pour this mixture over the cooled pasta, stir, and store covered in the refrigerator overnight.
• The next day, add pineapple tidbits, fruit cocktail, Cool Whip and marshmallows.
• Refrigerate until serving time.

24 HOUR SALAD

Steps:

• 1. FRY BACON ! COOL THEN CRUMBLE BOIL EGGS !COOL PEEL AND SLICE (SET ASIDE)DO NOT THAW PEAS
• 2. layer first 5 ingredients now layer your cheese on top of this now layer your eggs on top of this
• 3. in a mixing bowl MIX mayonnaise ,sugar,and lemon juice(this is your dressing)
• 4. now pour your dressing on top and sprinkle with bacon crumbs
• 5. cover with saran wrap and chill for 24 hrs. if you can wait that long!!!!CAN REALLY BE EATEN AFTER 4 HOURS

24-HOUR FRUIT SALAD WITH COOL WHIP

Steps:

• Drain pineapple, reserving 3/4 cup liquid. Pour reserved liquid into 1-qt. microwaveable measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well.
• Microwave on HIGH 2 to 4 min. or until thickened, stirring every minute. Pour into large bowl; cool.
• Add COOL WHIP to pineapple juice mixture; stir gently until blended. Add crushed pineapple along with all remaining ingredients; mix lightly.
• Refrigerate 24 hours before serving.

24 HOUR FRUIT SALAD

Steps:

• The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
• On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
• Mix the pudding mix and milk together until thick.
• Fold the whipped cream and pudding together.
• Fold the fruits and marshmallows into the cream and pudding mixture.
• Refrigerate overnight.

24 HOUR SALAD

Steps:

• In a double boiler, combine the egg yolks, sugar, vinegar, butter, salt, and reserved juice from the pineapple tidbits. Cook and stir constantly until thick. Remove from heat, set aside to cool.
• In a large mixing bowl, beat cream until soft peaks form.
• Fold the whipped cream, cherries, marshmallows, pineapple and oranges into egg yolk mixture. Chill for 24 hours. Garnish top with extra chopped oranges and maraschino cherries if desired.

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 RECIPE - (3.7/5)

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.

MISS BETTY'S 24 HOUR LETTUCE SALAD

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.