Recipes Salad Vegetable Salad Recipes Twenty-Four Hour Salad 4.7 (95) 62 Reviews 4 Photos A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers. Recipe by Jane Updated on August 8, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 20 mins Additional Time: 1 day Total Time: 1 day 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 6 cups shredded iceberg lettuce ½ cup chopped celery ½ cup chopped green bell pepper ½ cup chopped onions ½ cup frozen green peas, thawed and drained 1 ½ cups mayonnaise 2 tablespoons white sugar 2 cups shredded Cheddar cheese 1 (3 ounce) can bacon bits Directions In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad. Cover bowl, and refrigerate for 24 hours before serving. I Made It Print Nutrition Facts (per serving) 640 Calories 59g Fat 12g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 640 % Daily Value * Total Fat 59g 76% Saturated Fat 16g 78% Cholesterol 70mg 23% Sodium 1015mg 44% Total Carbohydrate 12g 4% Dietary Fiber 2g 6% Total Sugars 8g Protein 17g Vitamin C 15mg 76% Calcium 296mg 23% Iron 1mg 5% Potassium 207mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved