24 Hour Vegetable Salad Recipes

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.

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:

• 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.

Steps:

• Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool.
• Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours.
• Serve with a slotted spoon to drain the excess oil.

Steps:

• 1. In a 9 X 13 pan, layer all the vegetables in the order listed above.
• 2. 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.
• 3. Top dressing with crumbled bacon and/or shredded cheese, if desired. Cover and refrigerate for 24 hours.

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Steps:

• Place 3 cups lettuce in bottom of large glass bowl.
• Sprinkle with sugar, salt, and pepper.
• Layer eggs over lettuce.
• Layer peas, remaining lettuce, bacon, and cheese.
• Spread mayonnaise over top.
• Chill for 24 to 48 hours.
• Garnish with green onions.