Name: Twenty Four Hour Layered Salad
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Leaf lettuce, torn - ½ head; Fresh spinach, torn - ½ bunch; Sliced celery - 1 cup; Sliced fresh mushrooms - 1 cup; Hard-cooked eggs, sliced - 5; Peas - 2 cups; Green bell pepper, chopped - ½; Green onions, sliced - 5; Sliced water chestnuts, drained - 2 (8 ounce) cans; Mayonnaise - 1 cup; Sour cream - 1 cup; White sugar - 2 tablespoons; Shredded sharp Cheddar cheese - 1 ½ cups; Crumbled cooked bacon - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Twenty Four Hour Layered Salad

1. Leaf lettuce, torn - ½ head

2. Fresh spinach, torn - ½ bunch

3. Sliced celery - 1 cup

4. Sliced fresh mushrooms - 1 cup

5. Hard-cooked eggs, sliced - 5

6. Peas - 2 cups

7. Green bell pepper, chopped - ½

8. Green onions, sliced - 5

9. Sliced water chestnuts, drained - 2 (8 ounce) cans

10. Mayonnaise - 1 cup

11. Sour cream - 1 cup

12. White sugar - 2 tablespoons

13. Shredded sharp Cheddar cheese - 1 ½ cups

14. Crumbled cooked bacon - ¼ cup

How to cook deliciously - Twenty Four Hour Layered Salad

1. Stage

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.