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24 Hour Salad

Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 day
Servings 12

Ingredients

  • ¾ lb sliced bacon
  • 1 large head iceberg lettuce, shredded
  • ¼ cup onion, sliced
  • ¼ cup celery, thinly sliced
  • 8 oz can water chestnuts, drained and sliced
  • 1 10 oz package frozen peas
  • 1 cup mayonnaise, or to taste
  • 1 tbsp white sugar
  • 1 pkg Hidden Valley Ranch dressing mix
  • 1 cup sour cream
  • ½ lb cheddar cheese
  • 2 tbsp Parmesan or Romano cheese
  • 4 medium tomates, cut into wedges
  • 2 large eggs, hard-cooked, sliced
  • 1 tbsp fresh parsley, chopped, for garnish

Instructions

  • Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen pees (unthawed) over the lettuce in layers.
  • Mix the mayonnaise, sour cream, and ranch dressing mix together. Spread over top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
  • Cook bacon in a skillet until evenly grown. Drain, crumble and set aside.
  • Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.