Twenty Four Hour Layered Salad
This pretty salad serves a crowd. Make it in a 9x13-inch dish or glass trifle bowl to show off the layers.
- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- ½head leaf lettuce, torn
- ½bunch fresh spinach, torn
- 1cup sliced celery
- 1cup sliced fresh mushrooms
- 5hard-cooked eggs, sliced
- 2cups peas
- ½green bell pepper, chopped
- 5green onions, sliced
- 2(8 ounce) cans sliced water chestnuts, drained
- 1cup mayonnaise
- 1cup sour cream
- 2tablespoons white sugar
- 1 ½cups shredded sharp Cheddar cheese
- ¼cup crumbled cooked bacon
Instructions
Step 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.