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24 Hour Vegetable Salad Recipe
|Torn romaine||3 Cup (48 tbs)|
|Shredded swiss cheese||6 Ounce (1 1/2 cups)|
|Hard cooked eggs||4 , sliced|
|Bacon||1⁄2 Pound, crisp-cooked, drained, and crumbled (10 or 11 slices)|
|Torn leaf lettuce||3 Cup (48 tbs)|
|Frozen peas||10 Ounce, thawed for 2 cups (1 package)|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Sliced green onion with tops||2 Tablespoon|
Calories 231 Calories from Fat 171
% Daily Value*
Total Fat 19 g29.6%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 108.4 mg
Sodium 270.2 mg11.3%
Total Carbohydrates 5 g1.7%
Dietary Fiber 1.5 g6.2%
Sugars 1.9 g
Protein 9 g18.2%
Vitamin A 52.1% Vitamin C 16.8%
Calcium 13.6% Iron 4.8%
*Based on a 2000 Calorie diet
Top with 1 cup of the cheese.
Layer eggs atop cheese, standing some slices on edge, if desired.
Sprinkle generously with salt.
Next, layer in order half of the bacon, the leaf lettuce, and the peas.
Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
Cover and chill 24 hours or overnight.
Garnish with remaining cheese, remaining bacon, and green onion.
Toss before serving.
Makes 10 to 12 servings.