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 lettuce (romaine); black pepper to taste; 1 1/2 c. shredded Swiss cheese; 1/2 lb. bacon, crisp and crumbled; 1 (10 oz.) pkg. frozen green peas; 2 tsp. sliced green onions; salt to taste; sugar to taste; 4 hard-boiled eggs, sliced; 3 c. shredded iceberg lettuce; 3/4 c. mayonnaise

Servings: persons

3 c. torn lettuce (romaine)
black pepper to taste
1 1/2 c. shredded Swiss cheese
1/2 lb. bacon, crisp and crumbled
1 (10 oz.) pkg. frozen green peas
2 tsp. sliced green onions
salt to taste
sugar to taste
4 hard-boiled eggs, sliced
3 c. shredded iceberg lettuce
3/4 c. mayonnaise

1
Spread romaine lettuce on bottom of large salad bowl. Sprinkle salt, pepper and sugar.
2
Top with 1 cup cheese.
3
Arrange sliced eggs on top of cheese.
4
Make layers of 1/2 bacon and all of the peas.
5
Spoon iceberg lettuce over all.
6
Spoon mayonnaise on top; spread to cover top of salad.
7
Garnish with remaining bacon, cheese and green onions.
8
Cover and refrigerate for 24 hours. Toss just before serving.

1193

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 lettuce (romaine), black pepper to taste, 1 1/2 c. shredded Swiss cheese, 1/2 lb. bacon, crisp and crumbled, 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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