TWENTY-FOUR HOUR SALAD
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
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
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
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 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.
Nutrition Facts : Calories 250 kcal, Carbohydrate 43 g, Cholesterol 76 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 37 g, Fat 8 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
12-HOUR SALAD
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
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.
24 HOUR SALAD
This salad was served at a potluck luncheon at work today and is just to die for. I hope you enjoy it as much as I did. Cook time is refrigeration time.
Provided by MsKittyKat
Categories Cauliflower
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 466.8, Fat 37.3, SaturatedFat 11.1, Cholesterol 51.7, Sodium 805.9, Carbohydrate 23.2, Fiber 2.8, Sugar 13.8, Protein 11.4
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.
24 HOUR SALAD
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
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 FRUIT SALAD WITH COOL WHIP
Make our luscious 24-Hour Fruit Salad with COOL WHIP ahead of time. The rich sauce of this fruit salad with COOL WHIP includes egg yolk and marshmallows.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
24 HOUR FRUIT SALAD
This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.
Provided by RSL5709
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
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 VEGETABLE SALAD
Make and share this 24 Hour Vegetable Salad recipe from Food.com.
Provided by QueenJellyBean
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper.
- Layer mushrooms/broccoli. Then layer carrots.
- Arrange egg slices and bacon over vegetables.
- Top with 1/2 cup of cheese and the green onions.
- For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese.
- Cover and chill for 2-24 hours.
- Before serving, toss to coat the vegetables.
- Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.
Nutrition Facts : Calories 311.5, Fat 25.6, SaturatedFat 7.8, Cholesterol 106, Sodium 463.5, Carbohydrate 11.7, Fiber 1.4, Sugar 3.7, Protein 9.6
TWENTY FOUR HOUR LAYERED SALAD
Amazing salad with a creamy sour cream dressing.
Provided by Heather
Categories Salad Vegetable Salad Recipes
Time P1DT20m
Yield 12
Number Of Ingredients 14
Steps:
- Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g
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