24 Hour Vegetable Salad Recipe

Name: 24 Hour Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. torn romaine lettuce; salt; pepper; sugar; 1 1/2 c. shredded Swiss cheese (6 oz.); 4 hard-cooked eggs; 1/2 lb. bacon, crisp cooked, drained and crumbled; 3 c. torn leaf lettuce; 1 (10 oz.) pkg. frozen peas, thawed; 3/4 c. mayonnaise or salad dressing; 2 Tbsp. sliced green onions with tops

Servings: persons

3 c. torn romaine lettuce
salt
pepper
sugar
1 1/2 c. shredded Swiss cheese (6 oz.)
4 hard-cooked eggs
1/2 lb. bacon, crisp cooked, drained and crumbled
3 c. torn leaf lettuce
1 (10 oz.) pkg. frozen peas, thawed
3/4 c. mayonnaise or salad dressing
2 Tbsp. sliced green onions with tops

1
Place torn romaine lettuce in bottom of large bowl.
2
Sprinkle with salt, pepper and sugar.
3
Top with 1 cup of the cheese, standing some slices on edge around sides of bowl, if desired. Sprinkle with salt.
4
Next, layer in order half the bacon, the leaf lettuce and peas.
5
Spread mayonnaise over top, sealing to edge of bowl.
6
Cover and chill 24 hours or overnight.
7
Garnish with remaining cheese, remaining bacon and green onion.
8
Just before serving, toss salad until mixed.

1195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. torn romaine lettuce, salt, pepper, sugar, and more.

Yes, 24 Hour Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

24 Hour Vegetable Salad

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