24 Hour Salad
24 Hour Salad is a make-ahead layered salad full of crisp iceberg lettuce, celery, red bell pepper, frozen peas, black olives, bacon, cheddar cheese, and a sweet mayo dressing. The dressing forms a seal on top that keeps everything underneath fresh and crisp for 2-3 days. It’s ready in 10 minutes of prep plus overnight chilling, it feeds 8-10 people and costs under $15 using simple ingredients, and perfect for potlucks, holiday parties, and meal prep.
I love being able to make things ahead of time. I tend to get scatter-brained when I have something big going on, and making a recipe can throw me for a loop.
That’s why this salad is so good. You assemble everything the night before, in the pretty layers, top with the dressing, and put in the fridge overnight.
The sweet, creamy dressing pairs well with the vegetables and seals everything in so the vegetables stay crisp and fresh. The layers make a pretty presentation when you serve it and everything tastes great together when you finally mix it all together.
I made this all the time when I cooked at the church and now I make it for my tennis matches. Serve it with fried chicken tenders, ribs, pork chops, or even you mom’s meatloaf.
More Salad Recipes
- Cornbread Salad – Southern layers with ranch dressing
- 7 Layer Salad – Classic make-ahead with peas, bacon
- Broccoli Grape Salad – Sweet-savory with bacon, sunflower seeds
- Pear Salad – Retro salad with sweet dressing, cheese, pecans
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Lettuce – Iceberg lettuce is the most budget friendly and stays crisp the longest. Romaine or fresh spinach also hold up really well. I don’t normally use mixed green or light salad greens because they are thin and wilt easily.
- Celery – This adds crunch but be sure to slice it thin.. Substitute green onions or green bell pepper if you don’t like celery.
- Bell Pepper – I like to use red bell pepper so you get more color, plus it’s sweeter than a green one. You can also use diced red onion.
- Frozen Peas – Using frozen ones help them stay bright green and firm. They also help to keep the salad cold from the inside out. Fresh peas work well too. Just don’t use canned peas because they can get mushy.
- Black Olives – Use the sliced ones to make things easier. Substitute green olives if you don’t like black ones. If you don’t like olives, substitute black beans for the color contrast and more protein.
- Bacon – Use your favorite but I like center cut because the slices are thicker and have less fat in them. Turkey bacon or even pepperoni work as substitutes.
- Cheddar Cheese – It’s better if you grate it yourself because it doesn’t have the chalky, powdery stuff on it. The cheddar adds nice flavor and a pretty orange color. Substitute Parmesan, mozzarella, or your favorite cheese.
- Mayonnaise – Duke’s is my favorite but any mayo works. Sour cream or plain Greek yogurt substitute for a tangier flavor.
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How To Make 24 Hour Salad
- Chop the iceberg lettuce into bite-sized pieces and spread into a layer in the bottom of a large bowl or 9×13 inch baking dish. Layer the diced celery and red bell pepper on top.
- Top those with a layer of frozen green peas and a layer of black olives.
- Mix mayonnaise, sugar, lemon juice, salt, and pepper in a small bowl until smooth. Spread this dressing in an even layer over the vegetables.
- Top with the shredded cheese and chopped, cooked bacon. Cover tightly with plastic wrap and refrigerate overnight or at least 4 hours before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Make-Ahead
Refrigerator: Store the salad tightly covered with plastic wrap for 2-3 days. The dressing keeps everything underneath fresh and crisp.
Make-Ahead Strategy: This salad is designed to be made ahead! Assemble completely and refrigerate overnight or at least 4 hours before serving. The overnight rest lets the flavors mix together beautifully.
Extended Make-Ahead: If you’re making it more than 1 day in advance, keep the dressing, bacon, and cheese separate. Layer the vegetables, refrigerate, then add the dressing, bacon, and cheese the night before serving.
Meal Prep: Prep all ingredients and store them in separate containers. Put it all together when you’re ready to eat. The salad stays fresh and crisp all week long.
Not Freezer-Friendly: Don’t freeze this salad. The lettuce turns mushy and the dressing separates when you thaw it.
Variations
- Different Vegetables: Add cherry tomatoes, diced cucumber, shredded carrots, or sliced radishes for extra vegetables and color.
- Ranch Dressing: Use ranch dressing instead of the regular dressing for a more traditional flavor.
- Add Protein: Layer in diced cooked chicken, hard-boiled eggs, or chickpeas for extra protein to make it a main dish salad.
- Different Cheese: Try crumbled blue cheese, feta, or Parmesan instead of cheddar for a little different flavor.
- Greek Style: Use romaine lettuce, add cucumbers and tomatoes, use feta cheese, and substitute Greek yogurt for the mayo or make a dressing with lemon and herbs.
- Mexican Inspired: Add black beans, corn, use pepper jack cheese, and top with crushed tortilla chips instead of bacon.
- Mason Jar Version: Layer the dressing in the bottom of mason jars, add lettuce, then remaining ingredients. Store overnight and flip upside down before serving. These are great for meal prep.
Frequently Asked Questions
The salad is made to sit in the refrigerator for 24 hours before serving. Sitting overnight lets the flavors mix together and the dressing makes a seal keeping the vegetables crisp and fresh underneath.
Yes! That’s the whole point of this recipe. Assemble the salad and refrigerate overnight or at least 4 hours before serving. It stays fresh for 2-3 days covered tightly in the refrigerator.
The dressing layer on top acts as a seal that prevents air from reaching the vegetables. Don’t mix everything together until serving. The separation of layers is what keeps it crisp.
Iceberg lettuce stays crisp the longest, but romaine or fresh spinach work too. Avoid tender greens like mixed spring greens that wilt easily with the dressing.
Frozen peas stay bright green and firm and keep the salad cold from the inside out. Fresh peas work if you have them. Don’t use canned peas because they’re already soft and get mushy in this salad.
Yes! Put dressing in the bottom, layer lettuce on top of it, then add remaining ingredients. Store overnight and flip upside down before serving so the dressing coats everything.
This pairs well with anything on the grill, fried chicken, BBQ ribs, baked ham, or any main dish, really. It’s a popular potluck and holiday side dish recipe!
Recipe Tips & Tricks
- Use a large flat dish or 9×13 inch baking dish so you can see all the pretty layers when serving.
- Layering in a specific order puts sturdier ingredients on the bottom.
- Chop lettuce into bite-sized pieces. Big chunks are hard to serve and eat.
- Layer vegetables evenly so every serving has all the ingredients. Random piles mean uneven distribution.
- Don’t skip the dressing seal on top. This is what keeps everything underneath fresh and crisp overnight.
- Use thick mayo dressing, not thin vinaigrette. Thin dressing seeps through the layers and makes everything soggy.
- Cook bacon until very crispy. Soft bacon gets chewy and unappetizing after sitting overnight.
- Shred cheese from a block for better texture and flavor. Pre-shredded works but doesn’t taste as good.
- Cover tightly with plastic wrap. Any air exposure dries out the top and lets the lettuce wilt.
- Don’t mix everything together until serving. The separated layers are what keep it fresh.
- If your lettuce seems limp before assembling, submerge it in ice water for 10 minutes to crisp it back up.
This 24 hour salad recipe is perfect when you want something with a good mix of flavors. Full of salty, crisp bacon, crunchy fresh lettuce, and a thick, creamy dressing, this is perfect for meal prep and making lunch easier for you!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
24 Hour Salad Recipe
Ingredients
- 6 cups iceberg lettuce roughly 1 large head
- ¾ cup celery diced
- ¾ cup diced red bell pepper
- ¾ cup frozen peas defrosted
- ½ cup black olives sliced
- ¾ cup bacon cooked, chopped
- 2 ½ cups cheddar cheese shredded or grated
- ¾ cup mayonnaise
- 2 tablespoons white sugar
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large, deep 9 x13 dish, layer the chopped lettuce.
- On top, layer the celery, bell pepper, peas, and black olives.
- In a small bowl, combine the mayo, sugar, lemon juice, salt, and pepper. Stir to combine.
- Pour over the salad spreading as evenly as possible.
- Cover with cheese and top with chopped bacon.
- Cover or wrap tightly with plastic wrap.
- Chill overnight (or at least 4 hours) in the fridge.
Notes
- Use a large flat dish or 9×13 inch baking dish so you can see all the pretty layers when serving.
- Layering in a specific order puts sturdier ingredients on the bottom.
- Chop lettuce into bite-sized pieces. Big chunks are hard to serve and eat.
- Layer vegetables evenly so every serving has all the ingredients. Random piles mean uneven distribution.
- Don’t skip the dressing seal on top. This is what keeps everything underneath fresh and crisp overnight.
- Use thick mayo dressing, not thin vinaigrette. Thin dressing seeps through the layers and makes everything soggy.
- Cook bacon until very crispy. Soft bacon gets chewy and unappetizing after sitting overnight.
- Shred cheese from a block for better texture and flavor. Pre-shredded works but doesn’t taste as good.
- Cover tightly with plastic wrap. Any air exposure dries out the top and lets the lettuce wilt.
- Don’t mix everything together until serving. The separated layers are what keep it fresh.
- If your lettuce seems limp before assembling, submerge it in ice water for 10 minutes to crisp it back up.
Nutrition
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