24-hour Vegetable Salad

Recipe By:
Veronicaa
  • Currently 5.0/5 Stars.
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  • Total Time 30 min Ico-add
  • Yield 8 Servings
  • Level Medium

Yummy salad that you could make just anytime. No cooking needed and an absolute delight to have.
 

Ingredients

  • 4 cups torn iceberg lettuce, romaine, leaf lettuce or bibb lettuce
  • 1 cup sliced fresh mushrooms, broccoli flowerets, or frozen peas
  • 1 cup shredded carrots (2 medium)
  • 2 hard-cooked eggs, sliced
  • 6 slices bacon, crisp-cooked, drained, and crumbled (1/4 pound)
  • 3/4 cup shredded swiss, american, or cheddar cheese
  • 1/4 cup thinly sliced green onions
  • 3/4 cup mayonnaise or salad dressing
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoon dried dill weed (optional)
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Directions

  1. 1. Place lettuce in a 3-quart salad bowl. If desired, sprinkle with salt and pepper. Layer atop lettuce in the following order: mushrooms, (or broccoli or peas), carrots, eggs, bacon, 1/2 cup of the cheese, and green onions.
  2. 2. For dressing, in small bowl combine the mayonnaise or salad dressing, lemon juice, and if desired, dill weed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with the remaining 1/4 cup cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat vegetables.