24-Hour Salad

Just the kind of salad you need to make ahead and serve the next day…use your imagination with the combinations…

Ingredients

• 4 cups torn greens (lettuce, romaine, and/or Spinach)
• 1 cup frozen peas
• 1 cup shredded carrots (2 medium)
• 2 hard-cooked eggs, sliced
• 6 slices crisp bacon, crumbled (or more)
• 3/4 cup shredded cheese (Swiss, Cheddar or other)
• 1/4 cup thinly sliced green onions (2) optional
• 3/4 cup Mayonnaise or Salad Dressing
• 1 1/2 tsp lemon juice
• 1/2 tsp dried dillweed (optional)

Directions

1. Place lettuce in a 3-quart salad bowl. (Salt and pepper- optional).
2. Layer on top of lettuce in following order, peas, carrots, eggs, bacon, 1/2 cup of the cheese, and green onions
3. In small bowl, make dressing by combining mayonnaise or salad dressing, lemon juice and dillweed (optional).
4. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with remaining 1/4 cup cheese.
5. Cover and chill for 2 to 24 hours.
6. Before serving, toss to coat vegetables.

Variations –

• Before tossing add a chopped avocado.
• Substitute cubed or julienned cooked or deli Ham for bacon.
• omit onion.
• added layer of sliced grape tomatoes under the meat.
• omitted carrots, can add sliced green or black olives.
• for dressing use half Mayo; half Miracle Whip and added 2-3 Tbsp dried dill.
• use various packaged shredded cheese combos, ( 3 cheddar, 3 Italian, etc)