Best 6 24 Hour Vegetable Salad Recipes

Welcome to a vibrant and flavorful journey with our "24-Hour Vegetable Salad" collection! Embark on a culinary adventure as we introduce you to a symphony of salads that showcase the beauty of fresh vegetables, transformed by time into a delightful symphony of flavors. Each recipe offers a unique twist, from the tangy "24-Hour Marinated Vegetable Salad" bursting with citrusy goodness to the hearty "24-Hour Layered Vegetable Salad" featuring roasted vegetables and a creamy dressing. Discover the vibrant "24-Hour Rainbow Vegetable Salad" bursting with colors and textures, the refreshing "24-Hour Asian Vegetable Salad" with its zesty dressing, and the savory "24-Hour Mediterranean Vegetable Salad" infused with aromatic herbs and feta cheese. These salads are not just a meal; they're an experience, inviting you to savor the essence of each ingredient and appreciate the magic of time in creating culinary masterpieces.

Let's cook with our recipes!

TWENTY-FOUR HOUR SALAD

Twenty-Four Hour Salad image

A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.

Provided by Jane

Categories Salad Vegetable Salad Recipes

Time P1DT20m

Yield 6

Number Of Ingredients 9

Ingredients

6 cups shredded iceberg lettuce
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onions
½ cup frozen green peas, thawed and drained
1 ½ cups mayonnaise
2 tablespoons white sugar
2 cups shredded Cheddar cheese
1 (3 ounce) can bacon bits

Steps:

In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
Cover bowl, and refrigerate for 24 hours before serving.

Nutrition Facts : Calories 639.6 calories, Carbohydrate 11.9 g, Cholesterol 70.4 mg, Fat 59.3 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 15.5 g, Sodium 1014.8 mg, Sugar 7.7 g

24-HOUR GREEN VEGETABLE SALAD

24-Hour Green Vegetable Salad image

Make and share this 24-Hour Green Vegetable Salad recipe from Food.com.

Provided by SouthernBell2627

Categories Pork

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 head lettuce, chopped
1 teaspoon sugar
1 teaspoon salt and pepper
6 hard-boiled eggs, sliced
1 (10 ounce) package frozen green peas, thawed
1 lb bacon, cooked, drained and crumbled
16 ounces cheddar cheese, shredded
1 cup mayonnaise
1/4 cup green onion, chopped

Steps:

Place 3 cups lettuce in bottom of large glass bowl.
Sprinkle with sugar, salt, and pepper.
Layer eggs over lettuce.
Layer peas, remaining lettuce, bacon, and cheese.
Spread mayonnaise over top.
Chill for 24 to 48 hours.
Garnish with green onions.

Nutrition Facts : Calories 930.9, Fat 77.8, SaturatedFat 30.9, Cholesterol 353, Sodium 1510.6, Carbohydrate 20.6, Fiber 2.9, Sugar 7.3, Protein 37.6

24 HOUR VEGETABLE SALAD

24 Hour Vegetable Salad image

One of those recipes that you can make a day ahead and get out of your way and not be pressed for time the day of your dinner party or social event. I have had this recipe for over 20 years and it is still one of my favorite veggie recipes. It seems to go really well with everything I've paired it with, but is a real hit with...

Provided by Kelli Harvey

Categories Lettuce Salads

Time 10m

Number Of Ingredients 15

Ingredients

1 small head of lettuce
1 c diced celery
1/2 c diced green pepper (optional)
1 can(s) peas, boiled, cooled and drained
1 small diced onion
3 eggs, beaten
3/4 c sugar
1/2 tsp salt
1/2 tsp mustard
1/3 c flour
1/2 c water
1/2 c brown vinegar
mayonaise
crumbled bacon (optional)
shredded cheese (optional)

Steps:

1. In a 9 X 13 pan, layer all the vegetables in the order listed above.
2. Combine all but mayonaise of the remaining ingredients in a sauce pan. Stir CONSTANTLY over medium-low heat until the mixture is thick. Remove from heat. Use mayonaise, a little at a time, to thin the mixture down to about cake batter consistency. Allow to cool and spread completely over layered vegetables in pan.
3. Top dressing with crumbled bacon and/or shredded cheese, if desired. Cover and refrigerate for 24 hours.

24 HOUR VEGETABLE SALAD

24 Hour Vegetable Salad image

Make and share this 24 Hour Vegetable Salad recipe from Food.com.

Provided by QueenJellyBean

Categories < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups romaine lettuce, torn (or spinach or your favorite lettuce)
1 cup sliced fresh mushrooms (or some of each) or 1 cup broccoli floret (or some of each)
1 cup shredded carrot
2 eggs, hard boiled and sliced
6 slices bacon, crisp cooked, drained and crumbled
3/4 cup shredded swiss cheese (or ??) or 3/4 cup cheddar cheese (or ??)
2 green onions, sliced
3/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 teaspoon dried dill (optional)

Steps:

Place lettuce in the bottom of a bowl about 8 inches in diameter. If desired, sprinkle with salt and pepper.
Layer mushrooms/broccoli. Then layer carrots.
Arrange egg slices and bacon over vegetables.
Top with 1/2 cup of cheese and the green onions.
For the dressing, combine mayo, lemon juice and dillweed. Spread dressing over the top of salad, sealing to edge of bowl. Sprinkle with remaining cheese.
Cover and chill for 2-24 hours.
Before serving, toss to coat the vegetables.
Sprinkle with additional sliced green onion, bacon bits and or cheese if desired.

Nutrition Facts : Calories 311.5, Fat 25.6, SaturatedFat 7.8, Cholesterol 106, Sodium 463.5, Carbohydrate 11.7, Fiber 1.4, Sugar 3.7, Protein 9.6

TWENTY FOUR HOUR LAYERED SALAD

Twenty Four Hour Layered Salad image

Amazing salad with a creamy sour cream dressing.

Provided by Heather

Categories Salad Vegetable Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 14

Ingredients

½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5 hard-cooked eggs, sliced
2 cups peas
½ green bell pepper, chopped
5 green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

Steps:

Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g

MISS BETTY'S 24 HOUR LETTUCE SALAD

Miss Betty's 24 Hour Lettuce Salad image

A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do!

Provided by Peach822

Categories Salad Green Salad Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 12

Ingredients

¾ pound sliced bacon
1 large head iceberg lettuce, shredded
¼ cup sliced onion
¼ cup thinly sliced celery
1 (8 ounce) can water chestnuts, drained and sliced
1 (10 ounce) package frozen peas
1 cup mayonnaise, or to taste
1 tablespoon white sugar
2 tablespoons grated Romano or Parmesan cheese
4 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
1 tablespoon chopped fresh parsley for garnish

Steps:

Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 11.3 g, Cholesterol 49.6 mg, Fat 19.9 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 4 g, Sodium 385.7 mg, Sugar 5.5 g

Tips:

- Use a variety of vegetables to add flavor and texture to your salad. Some good options include carrots, celery, cucumbers, radishes, tomatoes, and bell peppers. - Cut the vegetables into uniform pieces so that they cook evenly. - Be careful not to overcook the vegetables, as this will make them mushy. - You can use any type of vinegar or lemon juice in the dressing, but white vinegar and apple cider vinegar are good choices. - Add salt and pepper to taste. - If you like, you can add other herbs or spices to the dressing, such as basil, oregano, or garlic powder. - Serve the salad immediately or store it in the refrigerator for later.

Conclusion:

This 24-Hour Vegetable Salad is a delicious and healthy side dish that can be enjoyed by people of all ages. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and refreshing salad, give this recipe a try!