Best 24 Hour Vegetable Salad Recipes

OVERNIGHT LAYERED LETTUCE SALAD

Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

24 HOUR VEGETABLE SALAD

24 Hour Vegetable Salad image

Make and share this 24 Hour Vegetable Salad recipe from Food.com.

Provided by QueenJellyBean

Categories < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups romaine lettuce, torn (or spinach or your favorite lettuce)
1 cup sliced fresh mushrooms (or some of each) or 1 cup broccoli floret (or some of each)
1 cup shredded carrot
2 eggs, hard boiled and sliced
6 slices bacon, crisp cooked, drained and crumbled
3/4 cup shredded swiss cheese (or ??) or 3/4 cup cheddar cheese (or ??)
2 green onions, sliced
3/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 teaspoon dried dill (optional)

Steps:

Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper.
Layer mushrooms/broccoli. Then layer carrots.
Arrange egg slices and bacon over vegetables.
Top with 1/2 cup of cheese and the green onions.
For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese.
Cover and chill for 2-24 hours.
Before serving, toss to coat the vegetables.
Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.

Nutrition Facts : Calories 311.5, Fat 25.6, SaturatedFat 7.8, Cholesterol 106, Sodium 463.5, Carbohydrate 11.7, Fiber 1.4, Sugar 3.7, Protein 9.6

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

MISS BETTY'S 24 HOUR LETTUCE SALAD

Miss Betty's 24 Hour Lettuce Salad image

A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do!

Provided by Peach822

Categories Salad Green Salad Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 12

Ingredients

¾ pound sliced bacon
1 large head iceberg lettuce, shredded
¼ cup sliced onion
¼ cup thinly sliced celery
1 (8 ounce) can water chestnuts, drained and sliced
1 (10 ounce) package frozen peas
1 cup mayonnaise, or to taste
1 tablespoon white sugar
2 tablespoons grated Romano or Parmesan cheese
4 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
1 tablespoon chopped fresh parsley for garnish

Steps:

Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 11.3 g, Cholesterol 49.6 mg, Fat 19.9 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 4 g, Sodium 385.7 mg, Sugar 5.5 g

24-HOUR GREEN VEGETABLE SALAD

24-Hour Green Vegetable Salad image

Make and share this 24-Hour Green Vegetable Salad recipe from Food.com.

Provided by SouthernBell2627

Categories Pork

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 head lettuce, chopped
1 teaspoon sugar
1 teaspoon salt and pepper
6 hard-boiled eggs, sliced
1 (10 ounce) package frozen green peas, thawed
1 lb bacon, cooked, drained and crumbled
16 ounces cheddar cheese, shredded
1 cup mayonnaise
1/4 cup green onion, chopped