Twenty-Four Hour Salad

Twenty-Four Hour Salad

56 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    1 d 20 m
Recipe by  Jane

“A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. Cover bowl, and refrigerate for 24 hours before serving.

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Reviews (56)

Rate This Recipe


Tips on spreading the dollops of mayonaise over the peas and spread with a rubber spatula. This works much better than putting all the mayo in the middle and trying to spread it out.



I use this same recipe with one difference. I use a large bag of frozen sweet peas, I put them in the salad frozen. It helps not to crush the peas when spreading the mayo on top of them. I usually make this salad right before going to bed, put it in the fridge overnight and its ready in the morning. Then I usually mix it up before serving. I am always asked for the recipe, and all of my family members insist I make this for every family function. You can also use the frozen peas the same day as the function, It only takes about 4-6 hours for the peas to thaw in the fridge.



Loved this recipe and so did my husband. However, does anyone have any suggestions for spreading the mayo? I had a tough time with that. Thanks!

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Amount Per Serving (6 total)

  • Calories
  • 640 cal
  • 32%
  • Fat
  • 59.3 g
  • 91%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 17.3 g
  • 35%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet



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Seven Layer Salad


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Twenty Four Hour Fruit Salad