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Lynne's 24-Hour Salad

Lynne Young used to bring this to many big family cook-outs, when we all lived in Houston.  It's refreshing, especially in the summertime.
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​1 small bag salad greens, chopped
3 ribs celery, diced (about 1 cup)
2 bunches green onions (no tops), chopped
2 bell peppers, chopped (I like red, orange, or yellow ones.)
1 package frozen peas, defrosted and drained
1 cup broccoli florets, cut into small pieces
1 cup mayonnaise (I use less, just adding it until it seems a little wet.)
3 to 4 teaspoons sugar
1/4 cup Parmesan cheese grated
  1. Layer, in order, in container that is deeper than it is big:  greens, celery, green onions, peppers, peas.
  2. In a small bowl, stir together mayonnaise and sugar. 
  3. Cover top of the vegetable mixture with the mayonnaise, making sure that mayo meets all sides of the bowl and covers it completely. 
  4. Sprinkle all over with Parmesan cheese. 
  5. Cover with plastic wrap or air-tight lid. Place in refrigerator at least overnight or 24 hours.
  6. Toss and serve when ready!
Servings: 10
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index