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24-hour Vegetable Salad Recipe |
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Ingredients 6 cups iceberg lettuce, romaine, leaf lettuce, Bibb lettuce, or spinach 1 10-ounce package frozen peas, thawed, or 2 cups sliced fresh cauliflower, broccoli, zucchini, carrots, mushrooms, or canned water chestnuts, drained and sliced 4 hard-cooked eggs, sliced 1/2 pound bacon, crisp-cooked, drained, and crumbled 1 1/2 cups shredded Swiss, American, cheddar, colby, Monterey Jack, or brick cheese (6 ounces) 3/4 cup mayonnaise or salad dressing 1 1.2 tsp lemon juice 1 tsp paprika 18 tsp ground red pepper 2 tbsp sliced green onion
Method Place lettuce or spinach in bottom of a large salad bowl; sprinkle with a little salt, pepper, and sugar. Spoon desired vegetable evenly atop. Arrange egg slices and bacon over vegetables. Top with desired shredded cheese. Combine mayonnaise, lemon juice, paprika, and red pepper. Spread mayonnaise mixture over top of salad, sealing to edge of bowl. Cover and chill salad in the refrigerator up to 24 hours. Garnish top of salad with sliced green onion. Before serving, toss to coat the vegetables. Makes 10 to 12 servings.
Per 1/10 serving: 6 g carbohydrates, 288 calories, 25 g fat, 11 g Protein, 356 mg sodium
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