You are here

24 Hour Vegetable Salad

Veggie.Lover's picture
Ingredients
  Torn romaine 3 Cup (48 tbs)
  Salt To Taste
  Pepper To Taste
  Sugar To Taste
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
12

Rate It

Your rating: None
4.133335
Average: 4.1 (18 votes)