24 Hour Vegetable Salad

24 Hour Vegetable Salad Recipe

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Kathleen Riemer


off .recipelion.com


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  • ·
    4 cups torn iceberg lettuce, romaine, spinach, leaf lettuce, and/or bibb lettuce
  • ·
    1 cup sliced fresh mushrooms, broccoli florets, and/or frozen peas
  • ·
    1 cup shredded carrots,
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    2 hard-boiled eggs
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    sliced 6 slices bacon , cooked and crumbled
  • ·
    3/4 cup shredded swiss or cheddar cheese
  • ·
    1/4 cup thinly sliced green onions
  • ·
    3/4 cup mayonnaise or salad dressing
  • ·
    1 1/2 teaspoons lemon juice
  • ·
    1/2 teaspoon dried dill

How to Make 24 Hour Vegetable Salad


  1. Place lettuce in a 3-quart salad bowl. If desired, sprinkle with salt and pepper. Layer atop lettuce in the following order: mushrooms, broccoli, and/or peas, carrots, eggs, bacon, 1/2 cup of the cheese, and green onions. For dressing: In small bowl, combine the mayonnaise or salad dressing, lemon juice, and if desired, dillweed. Spread dressing over top of salad. Sprinkle with the remaining 1/4 cup cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat vegetables.

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About 24 Hour Vegetable Salad

Course/Dish: Lettuce Salads

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