24 Hour Vegetable Salad
This is a classic layered salad designed to be prepared in advance. Crisp lettuce forms the base, topped with fresh vegetables, sliced hard-boiled eggs, crumbled bacon and shredded cheese. A simple dressing of mayonnaise, lemon juice and optional dill is spread over the top before the salad is chilled for 2 to 24 hours. Just before serving, the whole dish is tossed to combine all the components. It yields 6 to 8 portions and takes about 20 minutes to assemble.
Ingredients
- 4 cups romaine lettuce, torn (or spinach or your favorite lettuce)
- 1 cup sliced fresh mushrooms (or some of each) or 1 cup broccoli floret (or some of each)
- 1 cup shredded carrot
- 2 eggs, hard boiled and sliced
- 6 slices bacon, crisp cooked, drained and crumbled
- 3/4 cup shredded swiss cheese (or ??) or 3/4 cup cheddar cheese (or ??)
- 2 green onions, sliced
- 3/4 cup mayonnaise
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon dried dill (optional)
Method
- Begin by placing the torn lettuce into the base of an 8-inch diameter bowl. You may season it with salt and pepper if you wish.
- Create a layer using the sliced mushrooms or broccoli florets. Follow this with a layer of the shredded carrot.
- Place the slices of hard-boiled egg over the vegetables, then scatter the crumbled bacon on top.
- Sprinkle half a cup of the shredded cheese over the salad, then add the sliced green onions.
- To make the dressing, mix together the mayonnaise, lemon juice and dried dill. Spread this mixture evenly over the salad surface, ensuring it reaches the edges of the bowl. Finish by sprinkling the rest of the cheese on top.
- Cover the bowl and place it in the refrigerator to chill for a period of 2 to 24 hours.
- Just before you are ready to serve, toss the salad thoroughly to coat all the ingredients in the dressing.
- If you like, you can garnish the tossed salad with extra sliced green onion, bacon bits or a little more cheese.
Nutrition (per serving)
Sodium463500 mg
Recipe details
Category< 30 Mins
AuthorQueenJellyBean
