24-hour Layered Veggie Salad
Try this 24-hour Layered Veggie Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 tbsp lemon juice
- 2 thinly sliced green onions
- 1 c shredded carrots
- 4 cups torn iceberg or romaine lettuce
- 1 c frozen peas thawed
- 2 hard-cooked eggs sliced
- 6 strips crisp-cooked bacon drained and crumbled
- 3/4 c shredded cheddar or swiss cheese
- 3/4 c mayo
- 1 1/2 tsp fresh or 1/2 tsp dried dill
- Carbohydrate 11.9344062562502 g
- Cholesterol 7.64400000646186 mg
- Fat 9.95293334163433 g
- Fiber 1.52341665801478 g
- Protein 1.60572916690401 g
- Saturated Fat 1.46212333455115 g
- Serving Size 1 1 -8 (71g)
- Sodium 245.816708510076 mg
- Sugar 10.4109895982354 g
- Trans Fat 0.482340000372797 g
- Calories 140 calories
In a 2 or 2½ quart bowl, layer lettuce, peas, carrots, sliced eggs, bacon, ½ C of the shredded cheese and ¾ of the green onionsIn a small bowl, combine mayo, lemon juice and dill. Spread over top of salad, sprinkle with remaining cheese and green onion.Cover with plastic wrap and chill for minimum of 2 hours or up to 24 hoursToss to coat veggies just before serving
