24 Hour Salad

Name: 24 Hour Salad
Prep time: PTM
Total time: 15 min
Yield: 12 - 14 Servings
Ingredients: 1 pound spinach, stemmed, rinsed, dried, and torn into large bite-sized pieces; 1 medium red bell pepper, cut into 1u00bd x u00bc inch strips; 3 scallions, cut into u00bd inch lengths; 1 large head of romaine lettuce, rinsed, dried, and torn into large, bite-sized pieces; u00bd red onion, very thinly sliced; u00bd pound Swiss cheese, shredded; 10 ounces frozen peas; 4 hard-cooked eggs, sliced; 1u2153 cups sour cream; u2154 cup mayonnaise; u00bd cup parsley, chopped; u2153 cup fresh chives, minced; 2 garlic cloves, crushed through a press; 1 Tablespoon fresh lemon juice; 1 Tablespoon red wine vinegar; 2 teaspoons Dijon mustard; u00bd teaspoon salt; u00bc teaspoon freshly ground pepper; 1 pound sliced bacon, cooked until crisp and crumbled

By Leslie Blythe American, Bacon, Cheese, Eggs, Salad, Salad Dressing Assembling

October 26, 2015

There are many versions of this 24 Hour Salad. It's perfect to bring to a potluck. Up to 24 hours before you plan to serve the salad, layer a large bowl in the exact order given. I have learned 2 tricks from Martha Stewart over the years, one is how to hard boil an egg perfectly (bring eggs to a boil, boil for 1 minute, remove from heat and cover for exactly 13 minutes), the second thing is you pour the dressing in the bottom of a salad bowl, put the salad ingredients on top and toss right before serving. This is also a great way to bring a salad to a potluck.

Cook: 15 mins
Yields: 12 - 14 Servings

Ingredients

1 pound spinach, stemmed, rinsed, dried, and torn into large bite-sized pieces

1 medium red bell pepper, cut into 1½ x ¼ inch strips

3 scallions, cut into ½ inch lengths

1 large head of romaine lettuce, rinsed, dried, and torn into large, bite-sized pieces

½ red onion, very thinly sliced

½ pound Swiss cheese, shredded

10 ounces frozen peas

4 hard-cooked eggs, sliced

1⅓ cups sour cream

⅔ cup mayonnaise

½ cup parsley, chopped

⅓ cup fresh chives, minced

2 garlic cloves, crushed through a press

1 Tablespoon fresh lemon juice

1 Tablespoon red wine vinegar

2 teaspoons Dijon mustard

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 pound sliced bacon, cooked until crisp and crumbled

Directions

1Up to 24 hours before you plan to serve the salad, layer a large bowl in the exact order given - first the spinach, then the red pepper, scallions, half the romaine lettuce,the red onion, the remaining lettuce, and the Swiss cheese. Scatter the frozen peas on top. Cover with a layer of egg slices.

3In a bowl, combine the sour cream, mayonnaise,parsley, chives, garlic, lemon juice, vinegar, mustard, salt, and pepper. Whisk to blend well. Spread the dressing over the top of the salad to cover it completely. Cover the bowl with plastic wrap and refrigerate for up to 24 hours.

5Shortly before serving, toss the salad with the dressing until coated. Save about 1/2 cup bacon. Add the rest to the salad and toss.Sprinkle the reserved bacon on top.

Adapted from Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50 by Susan Wyler, Harmony Books, 1988

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1 Review

Sharon McGagh

October 27, 2021

That’s how I prepare Hard Boiled Eggs too – I must have learned it from you! Foolproof.

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