24 Hour Vegetable Salad
Throw together a quick salad and refrigerate for up to 24 hours for the best taste! This filling, versatile salad is loaded with meat and vegetables.
Ingredients
- 4 cups torn iceberg lettuce, romaine, spinach, leaf lettuce, and/or Bibb lettuce
- 1 cup sliced fresh mushrooms, broccoli florets, and/or frozen peas
- 1 cup shredded carrots
- 2 hard-boiled eggs, sliced
- 6 slices bacon, cooked and crumbled
- 3/4 cup shredded Swiss or Cheddar cheese
- 1/4 cup thinly sliced green onions
- 3/4 cup mayonnaise or salad dressing
- 1 1/2 teaspoon lemon juice
- 1/2 teaspoon dried dillweed, optional
Instructions
- Place lettuce in a 3-quart salad bowl.
- If desired, sprinkle with salt and pepper.
- Layer atop lettuce in the following order: mushrooms, broccoli, and/or peas, carrots, eggs, bacon, 1/2 cup of the cheese, and green onions.
- For dressing: In small bowl, combine the mayonnaise or salad dressing, lemon juice, and if desired, dillweed.
- Spread dressing over top of salad.
- Sprinkle with the remaining 1/4 cup cheese.
- Cover and chill for 2 to 24 hours.
- Before serving, toss to coat vegetables.
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FoodLover
Mar 03, 2017
What a great salad. I really like the look of this. I would most definitely make it. I think it sounds really refreshing. I love Ice berg lettuce. I've had broccoli in a salad but not peas. I would love to try this. I'm sure it's going to taste awesome.
Recipe Warrior
Aug 11, 2010
The recipe calls for 4 cups of lettuce. The recipe has been updated to reflect this. Thank you. -RecipeLion Editors
Chef 2403858
Aug 11, 2010
you have 4 torn iceberg lettuce, romaine, spinach for the first ingredient. I am assuming it should be 4 cups, but I could be wrong. I just would like it clarafied. Thank you Karen Stimson
RecipeLion
Jun 21, 2010
The recipe calls for 1.5 teaspoons of lemon juice. The recipe has been updated to reflect this. Thank you. -RecipeLion Editors
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