Best 24 Hour Salad Grandmas Recipes

TWENTY-FOUR HOUR SALAD

Twenty-Four Hour Salad image

A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.

Provided by Jane

Categories Salad Vegetable Salad Recipes

Time P1DT20m

Yield 6

Number Of Ingredients 9

Ingredients

6 cups shredded iceberg lettuce
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onions
½ cup frozen green peas, thawed and drained
1 ½ cups mayonnaise
2 tablespoons white sugar
2 cups shredded Cheddar cheese
1 (3 ounce) can bacon bits

Steps:

In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
Cover bowl, and refrigerate for 24 hours before serving.

Nutrition Facts : Calories 639.6 calories, Carbohydrate 11.9 g, Cholesterol 70.4 mg, Fat 59.3 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 15.5 g, Sodium 1014.8 mg, Sugar 7.7 g

TWENTY FOUR HOUR LAYERED SALAD

Twenty Four Hour Layered Salad image

Amazing salad with a creamy sour cream dressing.

Provided by Heather

Categories Salad Vegetable Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 14

Ingredients

½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5 hard-cooked eggs, sliced
2 cups peas
½ green bell pepper, chopped
5 green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

Steps:

Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g

24 HOUR FRUIT SALAD

24 Hour Fruit Salad image

This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.

Provided by RSL5709

Categories Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup whipping cream, whipped
1 (3 ounce) box instant vanilla pudding
1 3/4 cups milk
1 (8 ounce) can mandarin oranges, drained DRY (very important)
1 (20 ounce) can pineapple chunks, drained DRY
1 cup green grape, halved
1 cup red grapes, halved
1/2 cup maraschino cherry
1/2 cup marshmallows

Steps:

The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
Mix the pudding mix and milk together until thick.
Fold the whipped cream and pudding together.
Fold the fruits and marshmallows into the cream and pudding mixture.
Refrigerate overnight.

24 HOUR SALAD, GRANDMA'S

24 Hour Salad, Grandma's image

This salad ends up with a wonderful custard like flavor to accent the fruit. Those cooked eggs and sugar is what gives it that flavoring.

Provided by Megan Stewart @GSMegan

Categories Fruit Salads

Number Of Ingredients 10

Ingredients

3 - eggs
2/3 cup(s) sugar
1/2 cup(s) lemon juice, not concentrate
1/2 cup(s) water
1/4 teaspoon(s) salt
1 cup(s) whipped cream
3 cup(s) diced pineapple
2 cup(s) seeded cherries
1 1/2 cup(s) miniature marshmallows
2/3 cup(s) blanched almonds, chopped

Steps:

Beat eggs and add blended sugar and flour. Add juice, water and salt and cook until thick and creamy. Cool and add cream. Mix remaining ingredients and add dressing. Chill 24 hours. Several times during the 24 hours stir salad with a fork. Serve on lettuce leaf, topped with a cherry.