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24 Hour Vegetable Salad

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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 teaspoons lemon juice
  • 1/2 teaspoon dried dillweed, optional
Instructions
  1. Place lettuce in a 3-quart salad bowl.
     
  2. If desired, sprinkle with salt and pepper.
     
  3. Layer atop lettuce in the following order: mushrooms, broccoli, and/or peas, carrots, eggs, bacon, 1/2 cup of the cheese, and green onions.
     
  4. For dressing: In small bowl, combine the mayonnaise or salad dressing, lemon juice, and if desired, dillweed.
     
  5. Spread dressing over top of salad.
     
  6. Sprinkle with the remaining 1/4 cup cheese.
     
  7. Cover and chill for 2 to 24 hours.
     
  8. Before serving, toss to coat vegetables.

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