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 calories
carbohydrate: 14.2 g
cholesterol: 126 mg
fat: 28.3 g
fiber: 3 g
protein: 11.7 g
saturatedFat: 9.6 g
servingSize: -
sodium: 432.5 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

12 servings

Recipe Note

Amazing salad with a creamy sour cream dressing.

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