Twenty Four Hour Layered Salad recipe
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Ingredients
- ½ head leaf lettuce, torn ½ bunch fresh spinach, torn 1 cup sliced celery 1 cup sliced fresh mushrooms 5 hard-cooked eggs, sliced 2 cups peas ½ green bell pepper, chopped 5 green onions, sliced 2 (8 ounce) cans sliced water chestnuts, drained 1 cup mayonnaise 1 cup sour cream 2 tablespoons white sugar 1 ½ cups shredded sharp Cheddar cheese ¼ cup crumbled cooked bacon
Nutrition Info
- 352.4 caloriescarbohydrate: 14.2 gcholesterol: 126 mgfat: 28.3 gfiber: 3 gprotein: 11.7 gsaturatedFat: 9.6 gservingSize: -sodium: 432.5 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Twenty Four Hour Layered Salad
Directions
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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.