Tired of Scrambling to Throw Together a Last-Minute Salad?

April 27, 2008

This 24-four-hour wonder is more than a great time-saver—it’s always a big hit with family and friends.


Twenty-Four-Hour Salad

April 27, 2008

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.