24 Hour Vegetable Salad
|1 small||head of lettuce|
|1 c||diced celery|
|1/2 c||diced green pepper (optional)|
|1 can(s)||peas, boiled, cooled and drained|
|1 small||diced onion|
|1/2 c||brown vinegar|
|crumbled bacon (optional)|
|shredded cheese (optional)|
Pinched by MUFFINMAN, and 34 more.
- Grocery List
DirectionsIn a 9 X 13 pan, layer all the vegetables in the order listed above.Combine all but mayonaise of the remaining ingredients in a sauce pan. Stir CONSTANTLY over medium-low heat until the mixture is thick. Remove from heat. Use mayonaise, a little at a time, to thin the mixture down to about cake batter consistency. Allow to cool and spread completely over layered vegetables in pan.Top dressing with crumbled bacon and/or shredded cheese, if desired. Cover and refrigerate for 24 hours.