24 Hour Vegetable Salad 2 Recipe

  • 4 cups iceberg or romaine lettuce, shredded
  • 1 cup mushrooms, sliced, broccoli, or frozen peas
  • 1 cup carrots, shredded
  • 2 hard boiled eggs, sliced
  • 6 slices cooked bacon, crumbled
  • 3/4 cup Cheddar cheese, shredded
  • 2 green onions, chopped
  • 3/4 cup light mayo
  • 1 1/2 teaspoons lemon juice
Place lettuce in bottom of 9x13 dish. Sprinkle with salt and pepper. Layer mushrooms, broccoli, or frozen peas on top. Next, arrange carrots, egg slices, and bacon over top and cover with 1/2 cup cheese and green onions. For dressing, combine mayo and lemon juice. Spread dressing over top and sprinkle with remaining cheese and any left over green onions. Cover and chill for 2-24 hours. Toss before serving.
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