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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 146.7
  • Total Fat: 9.9 g
  • Cholesterol: 81.1 mg
  • Sodium: 258.3 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 7.9 g

View full nutritional breakdown of 24 Hour Salad calories by ingredient
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24 Hour Salad

Submitted by: RACHELMARLENA

Introduction

I absolutely love this salad! You make it the day before you plan to serve it. It makes a LOT so the calories really don't turn out to be too high considering the ingredients! Can be used year-round but we love it in the spring/summer. This recipe uses light ingredients and you cannot tell a difference. If you want to use full-fat it will not hurt, but will change the nutrition stats! I absolutely love this salad! You make it the day before you plan to serve it. It makes a LOT so the calories really don't turn out to be too high considering the ingredients! Can be used year-round but we love it in the spring/summer. This recipe uses light ingredients and you cannot tell a difference. If you want to use full-fat it will not hurt, but will change the nutrition stats!
Number of Servings: 20

Ingredients

    .5 medium head of iceberg lettuce
    5 oz fresh Spinach
    2 large tomatoes, chopped
    6 large eggs, hard-boiled
    2.5 c. frozen peas cooked and chilled
    1c. light mayonnaise
    1c. light sour cream
    1 pkt dry Hidden Valley Ranch mix
    2T Sugar
    2c. reduced fat cheese
    5 slices bacon, cooked
    3 green onions, chopped

Directions

This works best with a Trifle dish so you can see the layers, but any large dish (even a 9x13 pan!) will work fine.

Mix the spinach and iceberg together and spread along bottom of dish.
Layer chopped tomatoes over lettuces.
Coarsely hop hard-boiled eggs and layer over tomatoes.
Layer peas over eggs.
In a separate bowl mix sour cream, mayonnaise, and ranch packet together. I usually add 2T of granulated sugar to cut the saltiness, but this is entirely preference.
Spread dressing over peas.
Sprinkle cheese over dressing.
Cook bacon, spread over cheese (**I am vegetarian and thus only put bacon on half. If everyone likes bacon then you will need 10 slices here**)
Sprinkle chopped green onion over bacon (**Again, I love green onion but most in my crowd does not so I only put these on half...double if you want to cover the whole dish**)

My trifle dish is thus split into quadrants -- one with no bacon or onions, one with only bacon, one with only onion, and one with both bacon and onions.

Serves 20.

Number of Servings: 20

Recipe submitted by SparkPeople user RACHELMARLENA.






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