24 Hour Salad Recipe

layered salad in a clear dish with a wood spoon scooping some out

24 Hour Salad is a make-ahead layered salad with lettuce, vegetables, bacon, cheese, and sweet mayo dressing. Prep in 10 minutes, chill overnight, feeds 8-10!

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Course: Salad

Cuisine: American

Prep Time: 15

Chill: 4

Total Time: 4 15

Servings:

Author: Jennifer Stewart

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 9x13 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.

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