Twenty Four Hour Layered Salad12 Reviews
- Prep: 20 min
- Ready In: 1 day 20 min
“Amazing salad with a creamy sour cream dressing.” - by Heather
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 352 cal
- 28.3 g
- 14.2 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"I made this salad, with a few variations, for our 4th of July picnic. Unfortunately, there was so much great food, the salad barely got touched. Those that did try it liked it a lot...The good news ..." See morefor me is since there was so much left, I have been enjoying it for several days now, finally hitting the bottom of the dish 5 days later! And the marvel is, it's stayed fresh all this time!!! When I made it, I omitted the mushrooms and instead added broccoli flourets. I also used a whole head of iceberg because the spinach at the store looked dreadful.The dressing is simple, but compliments this salad well. I used sugar this time, but I think in the future I'll subsitiute with Splenda. I will definitely make this again, and I will cut down on the peas, too. I thought they were a bit overpowering. All in all, a wonderfully tasty salad that lasts for days."
"When making this salad I leave out the celery and chestnuts.. (Just my personal preference) The only other change I make to this wonderful recipe , is adding a package of Hidden Valley Ranch...This gi..." See moreves it such a wonderful taste!!"
Twenty-Four Hour Salad
Layered Vegetable Salad
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