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24 hour vegetable salad


Excellent for a potluck

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24 hour vegetable salad 0 Picture


  • 1 head iceberg torn
  • 6 hard cooked eggs sliced
  • 1-10 oz pkg frozen peas
  • 1 lb bacon crisp cook and crumbled
  • 2 cups shredded swiss
  • 1 cup mayonnaise


Servings 8


Step 1

In the bottom a large clear bowl, place 3 cups lettuce. Sprinkle with a little sugar, salt and pepper. Layer eggs atop lettuce in bowl standing some eggs on edge. sprinkle with salt.
Next, layer in order: peas, lettuce, bacon, cheese. Spread mayonnaise or salad dsg over top. Seal the edges with the mayo. Cover and refrigerate for 24 hours or overnight. Garnish with sliced green onions and paprika.

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