Best 24 Hour Vegetable Salad Recipes

MISS BETTY'S 24 HOUR LETTUCE SALAD

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.

TWENTY FOUR HOUR LAYERED SALAD

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.

24 HOUR VEGETABLE SALAD

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.

MARINATED VEGETABLE SALAD

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.

24 HOUR VEGETABLE SALAD

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.

MARINATED SALAD

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.

24-HOUR GREEN VEGETABLE SALAD

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.