24 Hour Salad


(1 vote) 2 1

This hearty salad really sticks to your bones.

Shared by


  • 4 C. iceberg lettuce
  • 1 C. mushrooms, sliced
  • 1 C. frozen green peas, thawed
  • 1 C. carrots, sliced
  • 3 whole hard-boiled egg whites, sliced
  • 6 slices fat-free turkey bacon, cooked and crumbled
  • 1/2 C. fat-free cheddar cheese, grated
  • 3/4 C. fat-free mayonnaise
  • 1 1/2 tsp. lemon juice
  • 1/2 C. fat-free cheddar cheese, grated

Our Readers Also Loved


Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with half C. cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables.

Reviews (1)

  • My stepmother fixes this every year for a family get together for ten brothers and sisters, we all love it so do our spouses and the children and grandchildren. They even eat the peas. Try it if you need to do your meals in shifts due to overcrowding the kitchen.

    Flag as inappropriate HONEYBEAR  |  December 25, 2008

Around The Web