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August 2, 2011
Twenty-Four Hour Salad
Memorable Salads
Prep time:
30 minuteschilling time:
24 hours“This chilled salad and some breadsticks made a wonderful, light warm-weather meal.”
Ingredients
Serves 6
- 1 head iceberg lettuce
- 1 each medium green bell pepper, onion and carrot
- 1 (10-ounce) package frozen peas, thawed
- 1 (7-ounce) can sliced water chestnuts, drained
- 1 1/2 cups mayonnaise
- 1/2 cup ranch salad dressing
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- 1 cup each shredded Monterey Jack cheese and Cheddar cheese
- 1/4 cup crumbled, crisp-fried bacon, optional
Directions
1
For the salad, tear lettuce into bite-size pieces. Cut bell pepper and onion into slices. Shred the carrot.
2
Place lettuce in a large salad bowl. Layer with bell pepper, onion, carrot, peas and water chestnuts.
3
For the dressing, combine mayonnaise, salad dressing, lemon juice and granulated sugar in a small bowl and mix well.
4
Spread dressing over salad. Sprinkle with Monterey Jack and Cheddar.
5
Chill salad, tightly covered, for 24 hours. Sprinkle with bacon, if desired. Serve cold.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
This salad has everything needed for a complete meal, so Grandma often didn't bother with an entree. She included the optional bacon for a hearty salad and, for extra flavor and crunch, sprinkled some toasted cashews or roasted peanuts on top just before serving.
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