Twenty Four Hour Layered Salad

Name: Twenty Four Hour Layered Salad
Total time: 1460
Yield: 12
Ingredients: ½ head leaf lettuce, torn; ½ bunch fresh spinach, torn; 1 cup sliced celery; 1 cup sliced fresh mushrooms; 5 hard-cooked eggs, sliced; 2 cups peas; ½ green bell pepper, chopped; 5 green onions, sliced; 2 (8 ounce) cans sliced water chestnuts, drained; 1 cup mayonnaise; 1 cup sour cream; 2 tablespoons white sugar; 1 ½ cups shredded sharp Cheddar cheese; ¼ cup crumbled cooked bacon

Recipe by Heather from allrecipes.com

Lunch 24 Hr. 20 Mins.

Ingredients

12 servings

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½ head leaf lettuce, torn
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½ bunch fresh spinach, torn
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1 cup sliced celery
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1 cup sliced fresh mushrooms
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5 hard-cooked eggs, sliced
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2 cups peas
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½ green bell pepper, chopped

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5 green onions, sliced
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2 (8 ounce) cans sliced water chestnuts, drained
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1 cup mayonnaise
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1 cup sour cream
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2 tablespoons white sugar
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1 ½ cups shredded sharp Cheddar cheese
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¼ cup crumbled cooked bacon

Instructions

Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.