24-Hour Vegetable Salad
By KimMoir
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Ingredients
- 4 cups torn iceberg lettuce and/or fresh spinach
- 2 cups sliced fresh mushrooms, small broccoli florets and/or frozen peas
- 1 cup shredded carrot
- 2 hard-cooked eggs, sliced
- 6 slices bacon, crisp-cooked, drained and crumbled
- 3/4 cup shredded cheese
- 1/4 cup thinly sliced green onion
- 3/4 cup mayonnaise or salad dressing
- 1 Tbsp. lemon juice
- 1 1/2 tsp. snipped fresh dill or 1/2 tsp. dried dill weed
Details
Servings 6
Preparation
Step 1
Place lettuce in bowl. If desired sprinkle with salt and pepper.
Layer ingredients on top of lettuce in the following order: mushrooms, carrot, hard-cooked eggs, bacon, 1/2 cup cheese and the green onion
For dressing, in small bowl combine mayonnaise, lemon juice, and dill. Spread dressing over top of salad. If desired, seal to edge of bowl. Sprinkle with remaining cheese.
Cover and chill for 2 to 24 hours.
To serve, toss gently to coat vegetables with dressing.
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