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Betty Crocker 24 Hour Salad Recipe – Easy Kitchen Guide

Last Updated on January 5, 2024

Salads are a staple food in many cultures, providing a delicious and nutritious meal. But, more often than not, they can take a long time to prepare, and require a lot of effort. Luckily, there is a way to make a delicious salad in no time at all – the Betty Crocker 24 Hour Salad Recipe.

 This recipe is easy to make, and is packed with flavor and nutrition. It is also a great way to get your daily servings of fruits and vegetables.

Betty Crocker 24 Hour Salad Recipe

What Is Betty Crocker 24 Hour Salad?.

Betty Crocker is a brand that represents various food and recipe products and is associated with a fictional character created for advertising purposes. 

One of its most popular items is The Betty Crocker 24 Hour Salad. It is a quick and easy salad recipe that can be made in just 24 hours. It is a combination of fruits and vegetables that are tossed together with a flavorful dressing. The ingredients in the salad are simple and easy to find, making it perfect for a quick and delicious meal. The salad is also low in fat and calories, so it is a healthy alternative to heavier and more caloric meals.

Why You’ll Love This Betty Crocker 24 Hour Salad?

The Betty Crocker 24 Hour Salad Recipe is a great way to get your daily servings of fruits and vegetables. It is also a delicious and nutritious meal that can be made in no time. The ingredients in the salad are simple and easy to find, making it perfect for a quick and delicious meal.

 The salad is also low in fat and calories, so it is a healthy alternative to heavier and more caloric meals.

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The Ingredients

  • Hickory-smoked sliced bacon: Adds a savory, smoky flavor and crispy texture to the salad, providing a contrast to the fresh veggies and contributing richness to the overall taste.
  • Organic iceberg lettuce: Offers a crunchy base for the salad, providing a refreshing and mild taste that complements the other ingredients.
  • Red onion: Adds a sharp, pungent flavor and vibrant color to the salad, balancing the sweetness of other components.
  • Organic celery: Provides a crisp texture and a mild, herbal taste, adding depth to the overall crunch of the salad.
  • Crunchy water chestnuts: Contribute a unique crunchiness and mild, slightly sweet flavor, enhancing the overall texture and adding a subtle nutty taste.
  • Frozen peas: Offer sweetness and a burst of freshness, providing a vibrant green color and a crisp bite to the salad.
  • Homemade mayonnaise: Acts as a creamy binder, bringing all the ingredients together and adding a rich, indulgent flavor to the salad.
  • Fine granulated cane sugar: Balances the flavors by adding a touch of sweetness to counter the savory and tangy elements in the salad.
  • Freshly grated Romano or aged Parmesan cheese: Introduces a salty, umami-rich flavor that enhances the taste profile and adds depth to the dressing.
  • Ripe vine-ripened tomatoes: Contribute juiciness, sweetness, and a refreshing quality to the salad, complementing the other crunchy ingredients.
  • Hard-cooked eggs: Offer a creamy texture and a hint of richness, providing additional protein and flavor to the salad.
  • Fresh Italian flat-leaf parsley: Adds a burst of freshness and a pop of color as a garnish, enhancing the visual appeal and providing a subtle herbaceous taste.
How to Make Betty Crocker 24 Hour Salad Recipe

Directions

STEP 1 – Preparation of Ingredients:

  • Cooking Bacon:
    • Place a skillet over medium heat.
    • Lay out the bacon strips and cook them until they’re crispy.
    • Once done, remove the bacon from the skillet and place it on paper towels to drain excess fat. Afterward, crumble it into small pieces.
  • Thawing Peas:
    • Follow the package instructions to thaw the frozen peas.
    • Once thawed, drain any excess water from the peas.
  • Boiling Eggs:
    • Place the eggs in a pot filled with water, ensuring they’re fully submerged.
    • Boil the eggs until they’re hard-cooked. After boiling, cool them down and then thinly slice the eggs.

STEP 2 – Layering the Salad:

  • Layer 1 – Lettuce:
    • Take a large glass bowl or trifle dish and create the base layer using shredded iceberg lettuce.
  • Layer 2 – Red Onion and Celery:
    • Evenly sprinkle finely sliced red onion and thinly sliced celery over the lettuce.
  • Layer 3 – Water Chestnuts and Peas:
    • Add the drained and sliced water chestnuts followed by the previously thawed peas as the next layer.
  • Layer 4 – Mayonnaise and Sugar Mixture:
    • In a separate bowl, combine mayonnaise with fine granulated cane sugar. Spread this mixture evenly over the pea layer.
  • Layer 5 – Parmesan or Romano Cheese:
    • Sprinkle freshly grated Parmesan or Romano cheese as the next layer.
  • Layer 6 – Bacon Crumbles:
    • Spread the previously crumbled bacon evenly over the cheese layer.
  • Layer 7 – Tomatoes and Eggs:
    • Decoratively arrange tomato wedges and sliced hard-cooked eggs on top of the salad.

STEP 3 – Garnish:

  • Finely chop fresh Italian flat-leaf parsley and sprinkle it over the top of the salad for a vibrant finish.

STEP 4 – Cover and Chill:

  • Cover the salad tightly with plastic wrap or a lid.
  • Refrigerate the prepared salad for at least 24 hours before serving. This allows the flavors to meld and intensify.

STEP 5 – Serving:

  • After the recommended chilling time, the salad is ready to be served and enjoyed!

Notes

– Make sure to wash and dry all of the ingredients before preparing the salad.
– For extra flavor, you can add a variety of herbs and spices to the salad.
– You can also add other ingredients such as carrots, bell peppers, or avocados.
– You can use any type of dressing you like, but we suggest using a light vinaigrette or a Greek yogurt-based dressing.
– The salad can be stored in an airtight container in the refrigerator for up to 24 hours.

Storage Tips

The salad can be stored in an airtight container in the refrigerator for up to 24 hours. To keep the salad fresh and flavorful, make sure to store it in an airtight container and consume it within 24 hours of preparation.

Betty Crocker 24 Hour Salad Copycat Recipe

Nutrition Information

The nutrition information for this recipe is as follows:

– Calories: 178
– Total Fat: 9.7g
– Saturated Fat: 3.8g
– Cholesterol: 17mg
– Sodium: 346mg
– Carbohydrates: 17.6g
– Fiber: 5.2g
– Sugar: 7.1g
– Protein: 8.6g

Serving Suggestions

– Serve the salad with a side of grilled chicken or fish.
– Serve it as a side dish with a main course.
– Add cooked quinoa or farro to the salad for extra protein and fiber.
– Serve the salad with a side of crusty bread or crackers.
– Add nuts or seeds to the salad for extra crunch.
– Serve it as a topping for tacos or burritos.

What Other Substitute Can I Use in Betty Crocker 24 Hour Salad?

– Instead of romaine lettuce, you can use arugula, spinach, kale, or mixed greens.
– If you don’t have red onion, you can use white onion, scallions, or shallots.
– If you don’t have feta cheese, you can use goat cheese or cheddar cheese.
– If you don’t have olives, you can use sun-dried tomatoes, roasted red peppers, or artichoke hearts.
– If you don’t have a vinaigrette or Greek yogurt-based dressing, you can use a creamy ranch dressing, a balsamic vinaigrette, or an Italian dressing.

Betty Crocker 24 Hour Salad Copycat Recipe

Betty Crocker 24 Hour Salad Recipe

Salads are a staple food in many cultures, providing a delicious and nutritious meal. But, more often than not, they can take a long time to prepare, and require a lot of effort.
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Author: Dr. Leah Alexander
Course: Salad
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time:: 1 day
Total Time: 1 day 35 minutes
Servings: 24
Calories: 24kcal

Equipment

  • Skillet

Ingredients

  • 2 large heads of crisp organic iceberg lettuce, shredded
  • ½ cup of finely sliced red onion
  • ½ cup of thinly sliced organic celery
  • 2 pounds of hickory-smoked sliced bacon
  • 4 tablespoons of freshly grated Romano or aged Parmesan cheese
  • 2 tablespoons of finely chopped fresh Italian flat-leaf parsley for a vibrant garnish
  • 2 tablespoons of fine granulated cane sugar
  • 2 cans 16 ounces of crunchy water chestnuts, drained and delicately sliced
  • 2 packages 20 ounces of premium quality frozen peas
  • 2 cups of creamy homemade mayonnaise, or to taste
  • 8 ripe vine-ripened tomatoes meticulously cut into wedges
  • 4 perfectly boiled hard-cooked eggs thinly sliced

Instructions

STEP 1 – Preparing Ingredients:

  • Cook Bacon: In a skillet over medium heat, cook the bacon until crisp. Once done, drain excess fat on paper towels and crumble it into small pieces.
  • Thaw Peas: Thaw the frozen peas according to package instructions. Drain any excess water.
  • Boil Eggs: Boil the eggs until they’re hard-cooked. Once cooled, thinly slice them.

STEP 2 – Layering the Salad:

  • Layer 1 – Lettuce: In a large glass bowl or trifle dish, layer the shredded iceberg lettuce as the base.
  • Layer 2 – Red Onion and Celery: Sprinkle the finely sliced red onion and thinly sliced celery evenly over the lettuce.
  • Layer 3 – Water Chestnuts and Peas: Add the drained and sliced water chestnuts followed by the thawed peas as the next layer.
  • Layer 4 – Mayonnaise and Sugar Mixture: In a separate bowl, mix the mayonnaise with the fine granulated cane sugar. Spread this mixture evenly over the pea layer.
  • Layer 5 – Parmesan or Romano Cheese: Sprinkle the freshly grated cheese as the next layer.
  • Layer 6 – Bacon Crumbles: Spread the crumbled bacon evenly over the cheese layer.
  • Layer 7 – Tomatoes and Eggs: Arrange the tomato wedges and sliced hard-cooked eggs decoratively on top of the salad.
  • Garnish: Sprinkle the finely chopped fresh Italian flat-leaf parsley over the top for a vibrant finish.
  • Cover and Chill: Cover the salad tightly with plastic wrap or a lid and refrigerate for at least 24 hours before serving to allow the flavors to meld.

Notes

  • – Make sure to wash and dry all of the ingredients before preparing the salad.
  • – For extra flavor, you can add a variety of herbs and spices to the salad.
  • – You can also add other ingredients such as carrots, bell peppers, or avocados.
  • – You can use any type of dressing you like, but we suggest using a light vinaigrette or a Greek yogurt-based dressing.
  • – The salad can be stored in an airtight container in the refrigerator for up to 24 hours.
Keyword: Betty Crocker 24 Hour Salad Recipe

Frequently Asked Questions

1. Is the Betty Crocker 24 Hour Salad Recipe healthy?

Yes, the salad is low in fat and calories, making it a healthy alternative to heavier and more caloric meals.

2. Can I add other ingredients to the salad?

Yes, you can add other ingredients such as carrots, bell peppers, or avocados.

3. Can I make the salad ahead of time?

Yes, the salad can be stored in an airtight container in the refrigerator for up to 24 hours.

4. Can I use a different dressing?

Yes, you can use any type of dressing you like, but we suggest using a light vinaigrette or a Greek yogurt-based dressing.

5. Is this salad vegan-friendly?

Yes, the salad is vegan-friendly as it does not contain any animal products.

6. Is this salad gluten-free?

Yes, the salad is gluten-free as it does not contain any wheat or gluten-containing ingredients.

7. Can I add nuts or seeds to the salad?

Yes, you can add nuts or seeds to the salad for extra crunch.

Conclusion

The Betty Crocker 24 Hour Salad Recipe is a delicious and nutritious meal that can be made in no time. The ingredients in the salad are simple and easy to find, making it perfect for a quick and delicious meal. The salad is also low in fat and calories, so it is a healthy alternative to heavier and more caloric meals. With this recipe, you can enjoy a delicious and nutritious salad in no time.

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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