24 Hour Vegetable Salad

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.


  • 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


  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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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.

The recipe calls for 4 cups of lettuce. The recipe has been updated to reflect this. Thank you. -RecipeLion Editors

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

The recipe calls for 1.5 teaspoons of lemon juice. The recipe has been updated to reflect this. Thank you. -RecipeLion Editors

HOW much lemon juice?


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