Try this 24 Hour Green Salad recipe, or contribute your own.
Suggest a better descriptionLayer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. Refrigerate overnight. Do not toss. Let guests serve from the bowl. Mrs. W. L. Cain Mrs. C. R. Baker Mrs. Russell Straight Mrs. A. K. Wilhelm Recipe by: Company Fare, Vol. 2, 1974, First Presbyterian Church, Posted to MC-Recipe Digest V1 #740 by C4
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 79 | ||
Calories from Fat: 29 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10mg | 3 % | |
Sodium 177.5mg | 6 % | |
Potassium 34mg | 1 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 8.1g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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