INGREDIENTS
Iceberg lettuce, shredded 300 g
Celery, chopped 100 g
Hard-boiled eggs, sliced 4 units
Uncooked peas, defrosted 150 g
Red/yellow sweet bell peppers, sliced 125 g
Sweet corn 273 g
Red onion, chopped 110 g
*Bacon, fried and cubed 113 g
Good quality mayonnaise 482 g
Cheddar cheese, grated 151 g
Omit bacon for a vegetarian version or if your main meal already has meat.
METHOD
In a clear glass bowl, layer the ingredients as follows:
- Scatter shredded lettuce in the bottom of the bowl.
- Now continue layering using the rest of the ingredients listed.
- End the layering with the mayonnaise, and lastly, sprinkle the cheese on top.
YIELD 10 – 12 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME 40 MINUTES
HISTORY OF MY DISH
This salad is also known as the ‘24-hour salad’, a name that certainly does not match the pizazz of this beautiful, scrumptious salad that really lasts longer than a day. It is also versatile because layers can be omitted and replaced with other ingredients, such as spaghetti carrots. The recipe was passed down to my mom from her sister in the early 1980s and became a regular on our Christmas table, which usually entails a variety of cold meats and other salads. My family is rather chatty, and, as such, it is not uncommon for food to get burned, forgotten in the microwave, or simply not made. This salad is a stalwart for any busy chatty cook!