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 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
TWENTY FOUR HOUR FRUIT SALAD
This recipe was handed down from my Mother who has been making it as long as I can remember. I usually serve it with ham, but it's versatile enough for any meat, or sweet enough to be served as a dessert. Cooking time is the chilling time in this recipe.
Provided by Minxkat1
Categories Fruit
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, vinegar and sugar in the top of double boiler, heat, stirring constantly until smooth and thick.
- Remove from heat, add butter, stirring until incorporated.
- Pour into large, preferably glass bowl.
- Put into fridge and chill thoroughly- about 1 hour.
- Add the rest of the ingredients, mix and put back into the fridge for 24 hours.
- Decorate with marashino cherries.
Nutrition Facts : Calories 200.8, Fat 6, SaturatedFat 3.3, Cholesterol 66.2, Sodium 62.1, Carbohydrate 36.4, Fiber 1.9, Sugar 29.9, Protein 2.9
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.
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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