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24 Hour Salad
Author Lynn / Turnips 2 Tangerines
- 6 cups shredded iceberg lettuce
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped red onion
- 1/2 cup frozen green peas, thawed or fresh
- 1/3 cup julienne water chestnuts
- 1/3 cup julienne radishes
- 1 cup shredded carrots
- 1 1/2 cups miracle whip salad dressing
- 2 tablespoons white sugar
- 1 to 2 tablespoons white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups shredded extra sharp cheddar cheese
- 1/2 pound bacon, crisp and crumbled
Mix together mayo, sugar, vinegar, salt and pepper. Set aside.
In a large glass bowl, layer vegetables in order given.
Spread mayo mixture over the top and spread mixture to the edges of the bowl to seal.
Sprinkle with cheddar cheese and bacon.
Cover bowl with plastic wrap and refrigerate overnight or up to 24 hours.