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24-Hour Vegetable Salad

March 11, 2011

Ingredients

1 medium head iceberg lettuce, torn (about 6 cups)
Sugar
6 hard-cooked eggs, sliced
1 10-ounce package frozen peas, thawed (2 cups)
1 pound bacon, crisp-cooked, drained, and crumbled
2 cups shredded Swiss cheese (8 ounces)
1 cup mayonnaise or salad dressing
1/4 cup sliced green onion

Directions

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with a little sugar, salt, and pepper. Layer eggs atop lettuce in bowl, standing some eggs on edge, if desired. Sprinkle generously with salt. Layer in order: peas, remaining lettuce, bacon, and cheese. Spread mayonnaise over the top, sealing to edge of bowl. Cover; refrigerate 24 hours or overnight. Garnish with green onion and sprinkle with paprika, if desired. TOss before serving.

Makes 12 to 15 servings.

Patchwork Potato Salad

Ingredients

4 medium red potatoes
1 10-ounce package frozen chopped broccoli
3 carrots, diced (about 1 cup)
1/2 cup mayonnaise or salad dressing
1/4 cup chopped onion
1/2 teaspoon salt
1 hard-cooked egg, sliced

Directions

Cook potatoes with skins on in enough boiling salted water to cover, about 30 minutes or till tender. Drain, peel, and cube. Season potatoes with a little salt and pepper to taste; set aside. Cook broccoli and carrots together, covered, in 1/2 cup boiling salted water 10 to 15 minutes or till crisp-tender. Do not drain. Add mayonnaise, onion, and salt to broccoli and carrots; mix well. Toss broccoli mixture with potatoes. Chill. Garnish with egg slices.

Makes 4 to 6 servings.


©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

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