24 Hour Salad Grandmas Recipes

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.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Steps:

• 1. FRY BACON ! COOL THEN CRUMBLE BOIL EGGS !COOL PEEL AND SLICE (SET ASIDE)DO NOT THAW PEAS
• 2. layer first 5 ingredients now layer your cheese on top of this now layer your eggs on top of this
• 3. in a mixing bowl MIX mayonnaise ,sugar,and lemon juice(this is your dressing)
• 4. now pour your dressing on top and sprinkle with bacon crumbs
• 5. cover with saran wrap and chill for 24 hrs. if you can wait that long!!!!CAN REALLY BE EATEN AFTER 4 HOURS

Steps:

• Place 3 cups lettuce in bottom of large bowl. Sprinkle with salt, pepper, and sugar. Layer eggs atop. Sprinkle with more salt. Layer in order: peas, remaining lettuce, bacon, swiss cheese, spread mayonnaise over top sealing to edge of bowl. Cover and chill 24 hours. Garnish with green onions and paprika. Toss before serving.

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.

Steps:

• Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.

Steps:

• Mix baby salad greens, pecans, dried cherries, and Parmesan cheese in a large bowl. Drizzle vinaigrette over the salad; toss to coat evenly.

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.