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24 Hour Layered Garden Salad

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Salads Southern

Ingredients:

  • 6 c Lettuce; bite-size pieces
  • 8 lg Green Onions; sliced thin
  • 4 lg Carrots; shredded
  • 2 md Broccoli Spears; chopped
  • 1 md Cauliflower Head; chopped
  • 4 Pc Celery Ribs; chopped
  • 3 md Cucumbers; peeled and sliced
  • 1 sm Cont Mushrooms; sliced
  • 2 md Tomatoes; diced
  • 10 oz Frozen Peas; thawed
  • 4 lg Eggs; Hard-Boiled, chopped
  • 1 lb Bacon; Crisp And Crumbled, or
  • 2 cn Real Bacon Pieces; more or less
  • Salad Dressing
  • 4 c Shredded Cheddar Cheese; mild or sharp

Directions:

Layer or toss the first nine ingredients in a large bowl or large plastic container with lid. (Any combination and/or quantity of salad ingredients can be used to suit your tastes or preferences.) On top of this salad mixture, layer the next three ingredients in the order listed. (These ingredients should not be altered.) Spread dressing (see ingredients and directions below) evenly on salad to sides of bowl or container. Spread shredded cheddar cheese on top of salad dressing. Cover salad with plastic wrap or lid and let set overnight in refrigerator to develop flavors fully.
 
Salad Dressing:
 
3 to 4 c. mayo or salad dressing, as preferred 6 T. sugar salt and pepper, to taste
 
Mix well. Let mixture sit in refrigerator until salad is ready for it. Stir again before spreading on salad. (If you use salad dressing instead of mayo, you might want to decrease the qty of sugar used by a couple of tablespoons or omit entirely to suit your particular tastes.)
 
Notes: This is THE one dish that I am required to bring when my family gathers for Holidays. I'm not allowed in without it. <g>
 
Karen Coe ayla@duo-county.com
 
Recipe by: : Karen Coe - my version of a popular salad
 
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Coe" <ayla@duo-county.com> on Sep 20, 1997