24 Hour Vegetable Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Romaine | 3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 | |
| Sugar | ||
| Shredded Swiss cheese | 1 1/2 Cup (16 tbs) | |
| 4 hard-cooked eggs, sliced | ||
| Bacon | 1/2 pound, crumbled | |
| Leaf lettuce | 3 Cup (16 tbs) | |
| Frozen peas | 1 10 Ounce, thawed | |
| 3/4 cup mayonnaise or salad dressing | ||
| 2 tablespoons sliced green onion with tops | ||
Directions
Place romaine in bottom of large bowl; sprinkle with salt, pepper, and sugar.
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.
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.
Chef
