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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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.