Recipe by Jane
"A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers."
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shredded iceberg lettuce
chopped green bell pepper
frozen green peas, thawed and drained
1 1/2 cups
shredded Cheddar cheese
1 (3 ounce) can
Tips on spreading the mayonaise...place dollops of mayonaise over the peas and spread with a rubber spatula. This works much better than putting all the mayo in the middle and trying to spread it out.
this was only alright for me. i used a yellow onion, and wasn't in love with the flavor... i'll try green onions next time instead. i'll probably make it again because it is easy to prepare and does hold up well in the fridge--but i didn't notice any significant difference in flavor after the 24 hours.
I use this same recipe with one difference. I use a large bag of frozen sweet peas, I put them in the salad frozen. It helps not to crush the peas when spreading the mayo on top of them.
I usually make this salad right before going to bed, put it in the fridge overnight and its ready in the morning. Then I usually mix it up before serving.
I am always asked for the recipe, and all of my family members insist I make this for every family function.
You can also use the frozen peas the same day as the function, It only takes about 4-6 hours for the peas to thaw in the fridge.
Loved this recipe and so did my husband. However, does anyone have any suggestions for spreading the mayo? I had a tough time with that. Thanks!
This was really good! I made some tweaks to save time though, and used a 13x9x2" dish. (I also had to use more ingredients than called for to fit it well in this type of dish.) I layered 3/4 bag of Romaine lettuce (sliced thinly) in the bottom, 1 1/2 cup celery, 1 chopped bell pepper, 1/2 cup chopped green onions (instead of regular ones), 1 1/2 cup peas, and 3/4 cup light Ranch dressing. I topped it all with 1/2 cup shredded fresh parmesan cheese instead of cheddar, and left off the bacon bits. Letting it sit 24 hours is key! Thanks for the recipe!
My mom used to make this salad when I was a kid, Thanks for bringing back such good memories. My children also love this.
I came looking for this recipe tonight. I used to make it all the time, but I lost my copy. It's easy, it's great, and it's great for potluck dinners and special occasions. Thanks for submitting it so I could make it again.
Very good and I didn't even leave it 24hrs so I had to mix it up a bit. I added mushrooms. I will make this again!!! And I think this will be my Christmas salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Twenty-Four Hour Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 534
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