Twenty Four Hour Layered Salad Recipe -
Twenty Four Hour Layered Salad Recipe
  • READY IN 1+ days

Twenty Four Hour Layered Salad

Recipe by  

"Amazing salad with a creamy sour cream dressing."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins

    1 day 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2006

When making this salad I leave out the celery and chestnuts.. (Just my personal preference) The only other change I make to this wonderful recipe , is adding a package of Hidden Valley Ranch...This gives it such a wonderful taste!!

Most Helpful Critical Review
Dec 07, 2013

Tried this to get more veggies involved in the feast that is Thanksgiving. I would recommend doing this in a 9x13 baking dish rather than a bowl to make for easier distribution of the ingredients while serving. Taste was very good, but just didn't go over well at the party. Oh, well......meant more for me in leftovers. Also the sour cream/mayo dressing could be doubled(or made for the side) for those who want a creamier salad.


15 Ratings

Jul 12, 2006

I made this salad, with a few variations, for our 4th of July picnic. Unfortunately, there was so much great food, the salad barely got touched. Those that did try it liked it a lot...The good news for me is since there was so much left, I have been enjoying it for several days now, finally hitting the bottom of the dish 5 days later! And the marvel is, it's stayed fresh all this time!!! When I made it, I omitted the mushrooms and instead added broccoli flourets. I also used a whole head of iceberg because the spinach at the store looked dreadful.The dressing is simple, but compliments this salad well. I used sugar this time, but I think in the future I'll subsitiute with Splenda. I will definitely make this again, and I will cut down on the peas, too. I thought they were a bit overpowering. All in all, a wonderfully tasty salad that lasts for days.

Jun 18, 2007

This recipe turned out well at a recent get together, although some people didn't care for the water chestnuts. I think next time I'll substitute the chestnuts for something else. Otherwise, it disappeared quickly! I'll defintely make it again.

Jul 23, 2006

This is a great salad to take to any covered dish event. It is always well received and tastes great.

Jul 07, 2007

This was quite good. I was surprised at how crisp the veggies stayed with the dressing on them. I don't like sweet dressing, so I substituted some parmesan cheese and garlic powder in place of the sugar in the dressing, and that was very tasty. A good potluck salad.

Jul 27, 2007

I didn't have water chestnuts, and I forgot to put in the celery, but this recipe was still great! I really liked it in a 9x13 pan. I've seen it made in deep bowls, but this was great b/c everybody got a little bit of everything. I made it for my daughter's birthday party and everyone loved it. We had one leftover for the next day, and it was still just as good. Nothing gets soggy---its great!

Nov 20, 2008

I make this recipe every year for Thanksgiving, and look forward to this more than anything else. I do not use mushrooms, and you could add any veggies you like (i.e. broccoli, tomatoes). The dressing is the key, as is letting it all set for at LEAST a day. (Even better -- it's done before the meal crunch!)


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 28.3 g
  • 44%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 432 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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