24 Hour Fresh Vegetable Salad (layered)

Photographed by: Kristina Snowasp

A fresh vegetable salad can be a refreshing and healthy addition to the traditional Thanksgiving spread. It can provide a nice contrast to the rich, hearty dishes typically served during the holiday. Here’s a simple recipe you might want to try:

Ingredients:

4 cups of cut up iceberg lettuce, romaine, leaf lettuce, or fresh spinach

1 cup sliced fresh mushrooms

1 cup fresh broccoli flowerets

1 cup frozen peas

1 cup shredded carrot

2 hard boiled eggs, peeled and sliced

6 slices of bacon, crisped cooked, drained and crumbled (1/4 pound)

3/4 cup shredded cheddar cheese

2 green onions sliced

3/4 cup of mayo

1 and 1/2 teaspoons of lemon juice

1 teaspoon of sugar

salt and pepper to taste

This works best if you make this recipe in a large rectangular pyrex dish.

Place your choice of lettuce on the first layer of the pyrex dish.  Sprinkle the lettuce with salt and pepper to taste.  Layer the mushrooms, broccoli, peas, carrots, eggs, and then bacon.  Top this with 1/2 cup of the cheese and 1/2 the green onions.  

Dressing:

Combine mayo, lemon juice, and sugar in separate bowl.  

Spread dressing over top of the salad.  Then sprinkle the remaining cheese and onions on top of dressing.

Cover and chill in fridge for 2 to 24 hours.