Twenty-four Hour Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Swiss | Salads | 1 | Servings |
INGREDIENTS
| Lettuce | ||
| Spinich | ||
| Green Onions | ||
| Celery | ||
| Bean Sprouts | ||
| Hard Boiled Eggs | ||
| Swiss Cheese | ||
| Frozen Peas, Unthawed | ||
| 1/2 | c | Sour Cream |
| 1/2 | c | Mayonnaise |
| 1 | Ranch Dressing, Herbs |
INSTRUCTIONS
Combine in large pan, each ingredient makes its own layer. Let all sit over night in fridge before serving. Fry bacon & sprinkle over top. Garnish with avacado & tomatoe. Recipe by: Gloria Dirion, Rialto, CA Posted to EAT-LF Digest by shaze <naralon@sympatico.ca> on Sep 09, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”
Nutrition (calculated from recipe ingredients)
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Calories: 881
Calories From Fat: 657
Total Fat: 74.2g
Cholesterol: 514.6mg
Sodium: 1115mg
Potassium: 596.9mg
Carbohydrates: 37.9g
Fiber: 2.2g
Sugar: 15.5g
Protein: 19.1g