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24 Hour Salad

Source of Recipe

"The Southern Sympathy Cookbook" by Perre Coleman Magness


Recipe Introduction

"24 Hour Salad is a mainstay for the Southern church supper table. Fresh and relatively healthy, it makes a beautiful presentation layered up in a pretty glass trifle bowl. And best of all, it can be made ahead. Cover the top with a creamy dressing and just toss right before serving."

List of Ingredients

For the Salad:
â—¦ 5 cups of green leaf lettuce, torn into bite-sized pieces
â—¦ 3 cups of baby spinach
â—¦ 6 hard-boiled eggs, chopped
â—¦ 3 bell peppers (a mix of colors is pretty), chopped
â—¦ 1 large English cucumber, chopped
â—¦ 3 tomatoes, chopped
â—¦ 8 ounces sharp Cheddar, grated
â—¦ 1 (12-ounce) bag frozen peas, thawed and drained

For the Dressing:
â—¦ 2 green onions, white and light green parts, roughly chopped
â—¦ 1 clove garlic
â—¦ ¼ cup roughly chopped chives
â—¦ ½ cup roughly chopped dill
â—¦ 2 tablespoons parsley leaves
â—¦ 2 cups mayonnaise
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon ground black pepper


Recipe

For the Salad:
In a 4-quart glass bowl, layer the ingredients in the order listed. Start by scattering them around the edge of the bowl, so the pretty layers are visible, then fill in the center. Remember when preparing the ingredients that you'll want bite-sized pieces that are easy to spear with a fork.

For the Dressing:
Place the green onions, garlic, chives, dill, and parsley in a food processor or blender (I like to use the mini-food processor for this) and pulse to chop finely. Add the mayonnaise and salt and pepper, and blend until smooth and combined. Dollop the dressing evenly over the surface of the salad and use a spatula to completely cover the top of the salad, making sure to go all the way to the edges of the bowl, sealing all the ingredients under the dressing.

Cover the salad with plastic wrap and refrigerate for at least 4 hours, but up to 24. Toss the salad immediately before serving.

Serves 12