Twenty-Four Hour Salad56 Reviews
- Prep: 20 min
- Ready In: 1 day 20 min
“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.” - by Jane
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 640 cal
- 59.3 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (56)Rate This Recipe
"Tips on spreading the mayonaise...place 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...." See more"
"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 m..." See moreake 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."
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