24 Hour Salad
Discover the magic of the classic 24 Hour Salad, a make-ahead masterpiece perfect for gatherings and potlucks. This colorful, layered salad features crisp iceberg lettuce, crunchy celery, sweet green peas, and a medley of fresh vegetables, all topped with a creamy mayonnaise dressing kissed with a hint of sugar. Shredded cheddar cheese and savory crumbled bacon crown this dish, adding irresistible richness and texture. Designed to chill overnight, this no-cook recipe transforms simple ingredients into a harmonious blend of flavors and textures as they marinate together. Serve this beautifully layered creation straight from a glass bowl to showcase its vibrant strata, making every spoonful a visual and flavorful delight. Whether you're hosting a holiday feast or prepping ahead for a busy week, this 24 Hour Salad is a crowd-pleasing, stress-free solution!
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Recipe Information
Ingredients
- 1 head Iceberg lettuce
- 1 cup Celery
- 1 medium Green bell pepper
- 1 cup Frozen green peas
- 1 small Red onion
- 1 cup Mayonnaise
- 2 tablespoons Granulated sugar
- 1 cup Shredded cheddar cheese
- 6 slices Cooked and crumbled bacon
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Wash and dry the lettuce thoroughly. Chop it into bite-sized pieces and use it to create an even layer at the bottom of a large glass bowl.
Dice the celery, chop the bell pepper, and thinly slice the red onion. Layer each of these vegetables over the lettuce in the bowl, creating distinct layers.
Add the frozen green peas as the next layer. They do not need to be thawed, as they will naturally defrost during the 24-hour chilling period.
In a small mixing bowl, combine the mayonnaise and granulated sugar. Stir until smooth, then evenly spread this dressing over the layered vegetables to completely seal them in.
Sprinkle the shredded cheddar cheese over the top of the mayonnaise layer in an even layer.
Top the salad with the cooked and crumbled bacon, distributing it evenly across the surface.
Sprinkle the salt and ground black pepper over the entire salad for seasoning.
Cover the salad tightly with plastic wrap or a lid, and refrigerate for 24 hours. This allows all the flavors to meld together and the dressing to penetrate the salad.
Before serving, garnish with additional shredded cheese or a sprinkle of chopped fresh parsley, if desired. Serve chilled directly from the bowl.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
