Twenty Four Hour Layered Salad

Twenty Four Hour Layered Salad

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"Amazing salad with a creamy sour cream dressing."

Ingredients 1 d 20 m {{adjustedServings}} servings 352 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
Tips & Tricks
BLT Salad

Croutons, crispy bacon, and a creamy dressing! This salad has the BLT beat.

Barb's Broccoli-Cauliflower Salad

A classic salad with bacon bits, sunflower seeds, and a sweet and sour dressing.

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Reviews 13

  1. 15 Ratings

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tracy
7/17/2006

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 gives it such a wonderful taste!!

MELCAVELL
7/12/2006

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 for 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.

kristab
6/18/2007

This recipe turned out well at a recent get together, although some people didn't care for the water chestnuts. I think next time I'll substitute the chestnuts for something else. Otherwise, it disappeared quickly! I'll defintely make it again.