Appetizers / Soups / Salads

24 Hour Salad is for Side Dish.

24 Hour Salad takes 15 minutes to prepare.

24 Hour Salad takes 15 minutes to cook.

24 Hour Salad makes 20 servings.

The ingredients for 24 Hour Salad are:

.5 medium head of iceberg lettuce
5 oz fresh Spinach
2 large tomatoes, chopped
6 large eggs, hard-boiled
2.5 c. frozen peas cooked and chilled
1c. light mayonnaise
1c. light sour cream
1 pkt dry Hidden Valley Ranch mix
2T Sugar
2c. reduced fat cheese
5 slices bacon, cooked
3 green onions, chopped

Here is how you make 24 Hour Salad:

This works best with a Trifle dish so you can see the layers, but any large dish (even a 9x13 pan!) will work fine.Mix the spinach and iceberg together and spread along bottom of dish. Layer chopped tomatoes over lettuces.Coarsely hop hard-boiled eggs and layer over tomatoes.Layer peas over eggs.In a separate bowl mix sour cream, mayonnaise, and ranch packet together. I usually add 2T of granulated sugar to cut the saltiness, but this is entirely preference.Spread dressing over peas.Sprinkle cheese over dressing.Cook bacon, spread over cheese (**I am vegetarian and thus only put bacon on half. If everyone likes bacon then you will need 10 slices here**)Sprinkle chopped green onion over bacon (**Again, I love green onion but most in my crowd does not so I only put these on half...double if you want to cover the whole dish**)My trifle dish is thus split into quadrants -- one with no bacon or onions, one with only bacon, one with only onion, and one with both bacon and onions.Serves 20.Number of Servings: 20Recipe submitted by SparkPeople user RACHELMARLENA.

The nutritional information for 24 Hour Salad is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 146.7

• Total Fat: 9.9 g
• Cholesterol: 81.1 mg
• Sodium: 258.3 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 1.3 g
• Protein: 7.9 g