Twenty-Four-Hour Salad

This is one salad you have to make the day before … which frees you up for all kinds of dinner-party fun. SAM

1 head iceberg lettuce, shredded
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
2 cups stemmed and chopped fresh spinach
1 (10-ounce) package frozen green peas, thawed
2 cups mayonnaise
Sea salt and Freshly ground pepper to taste
1 cup grated Parmesan cheese
1/2 cup cooked and crumbled bacon

Lightly grease a 9 x 13 x 2-inch cake pan. In the pan, layer the lettuce, celery, bell pepper, onion, spinach, and peas. Do not stir. Spread the mayonnaise over the salad, then the salt, pepper, Parmesan, and bacon. Cover tightly and chill in the fridge for 24 hours. Cut into squares to serve.
Makes 16 servings.

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3 Responses to Twenty-Four-Hour Salad

  1. Almostgotit says:

    The photo of Parmesan, alone ,drives me wild with desire! What an intriguing recipe, esp the “cut to serve” part. Obviously something magic happens in the fridge, and I will have to try this just to find out what it is!

  2. chocolateshavings says:

    That looks like a great simple salad for summer!

  3. I usually wouldn’t think of making a 24-hour in advance salad, but it is a great idea for a dinner party. Makes it easy to focus on the main course while your guests eat the salad prepared yesterday.

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