24 Hour Lettuce Salad Recipes

Steps:

• Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Steps:

• In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
• Cover bowl, and refrigerate for 24 hours before serving.

Steps:

• Layer the first four ingredients in the order listed above, starting with lettuce on bottom.
• Mix sugar, mayo, cheese, and salt/pepper.
• Spoon mayo mixture on top of layered ingredients.
• Refrigerate and then toss AFTER 24 hours.
• I like to add frozen peas for color. *Prep time is mostly cutting veggies and cooking bacon, cooking time is refrigeration time.*.

Steps:

• Cook bacon, crumble and set aside.
• Place the following items in order listed into a big bowl: Lettuce (torn into bite size pieces), Cauliflower (broken into small pieces), Onion (chopped or sliced- your choice), Crumbled bacon Sprinkle all sugar on top of salad.
• Mix mayo and parmesan cheese- spread on top of salad.
• Cover with plastic wrap then aluminum foil.
• Refrigerate overnite.
• Drain water from salad, mix and serve.

Steps:

• Shred lettuce, put in a 9x13 inches pan. On top of this sprinkle onions, celery and chestnuts in layers.
• Break frozen peas and sprinkle on top.
• Spread mayonnaise over top like a frosting to the edge of dish, sealing in ingredients.
• Spread on sugar and grated cheese to cover top.
• Cover and refrigerate over night.
• Before serving top with bacon and decorated with egg slices and tomatoes wedges.

Steps:

• Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Steps:

• Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper.
• Layer mushrooms/broccoli. Then layer carrots.
• Arrange egg slices and bacon over vegetables.
• Top with 1/2 cup of cheese and the green onions.
• For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese.
• Cover and chill for 2-24 hours.
• Before serving, toss to coat the vegetables.
• Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.

Steps:

• Put ingredients in layers as listed above putting lettuce on bottom. Use 2-3 T of salad supreme and enough may to cover top and sort of seal around edges (brand must be "REAL) Sprinkle parmesan over top quite heavily. Cover and refrigerate overnight. Toss before serving. Dab off excess grease on fried bacon as much as possible.

Steps:

• Place 3 cups lettuce in bottom of large glass bowl.
• Sprinkle with sugar, salt, and pepper.
• Layer eggs over lettuce.
• Layer peas, remaining lettuce, bacon, and cheese.
• Spread mayonnaise over top.
• Chill for 24 to 48 hours.
• Garnish with green onions.

Steps:

• Layer lettuce in bottom of 9/13 dish. Chop and mix celery, onions and peppers, add thawed peas on top of lettuce. Mix mayo, sour cream and sugar. Spread over celery mixture. Seal all edges. Sprinkle cheddar cheese on top. Cook bacon and crumble on top. Refrigerate over night. Top with tomato if using.