24-hour Vegetable Salad I

24-hour Vegetable Salad I Recipe from Switzerland and USA

Region / culture: Switzerland, USA | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

The 24-hour Vegetable Salad is a delightful and nutritious dish that combines the crisp freshness of vegetables with the rich flavors of bacon, cheese, and a tangy dressing. This salad is perfect for those who love to prepare their meals ahead of time, as it requires chilling in the refrigerator for a full day before serving. Its layered presentation makes it not only a feast for the palate but also for the eyes, making it an excellent choice for gatherings, potlucks, or as a wholesome family meal.

History

The concept of layering salads and allowing them to marinate over time has roots in traditional American cuisine, particularly in the Midwest and South, where such dishes have been potluck and picnic staples for decades. The 24-hour Vegetable Salad, in particular, gained popularity in the latter half of the 20th century as home cooks sought dishes that could be prepared in advance, reducing last-minute preparation stress. Its enduring appeal lies in its versatility and the way it melds flavors over time, resulting in a deeply flavorful and satisfying dish.

Ingredients

6 cups of iceberg lettuce, romaine, leaf lettuce, bibb lettuce or spinach
sugar
1 (10 oz (283 g)) package of frozen peas, thawed or 2 cups of sliced fresh cauliflower, broccoli, zucchini, carrots, mushrooms, or canned water chestnuts, drained and sliced
4 hard-cooked eggs, sliced
0.5 lb (227 g) of bacon, crisp-cooked, drained and crumbled
1.5 cups of shredded swiss, American, cheddar, colby, monterey jack or brick cheese (6 oz (170 g))
0.75 cup of mayonnaise or salad dressing
1.5 tsp of lemon juice
1 tsp of paprika
0.13 tsp of ground red pepper
2 tbsp of sliced green onion

How to prepare

Place lettuce or spinach in the bottom of a large salad bowl; sprinkle with a little salt, pepper, and sugar.
Spoon the desired vegetables evenly on top.
Arrange egg slices and bacon over the vegetables.
Top with the desired shredded cheese.
Combine mayonnaise, lemon juice, paprika, and red pepper.
Spread the mayonnaise mixture over the top of the salad, sealing it to the edge of the bowl.
Cover and chill the salad in the refrigerator for up to 24 hours.
Before serving, toss to coat the vegetables.
Enjoy.

Variations

Consider adding or substituting ingredients based on preference or availability. Some popular variations include using different types of cheese, adding other vegetables like bell peppers or cucumbers, or using turkey bacon for a lighter version.
For a vegetarian version, omit the bacon or use a plant-based alternative.
Add different vegetables like cucumbers, bell peppers, or tomatoes for more variety.
Use different types of cheese, such as feta or goat cheese, for a different flavor profile.
Consider adding different vegetables like bell peppers, cucumbers, or carrots for added color and crunch. For a vegetarian version, omit the bacon or use a plant-based alternative.

Cooking Tips & Tricks

To ensure the best results for your 24-hour Vegetable Salad, consider the following tips:

- Use fresh, crisp spinach and thoroughly wash it before use.

- For a crunchier texture, add the bacon and water chestnuts closer to serving time.

- Experiment with different types of cheese for varied flavors.

- Ensure the salad dressing is spread evenly to seal the top layer, which helps in marinating the salad uniformly.

- Allow the salad to sit for the full 24 hours for optimal flavor development.

Serving Suggestions

This salad is a standalone meal but can also serve as a hearty side dish. For a complete meal, pair it with a light soup or a slice of crusty bread.

Cooking Techniques

Layering the ingredients properly is key to this salad's success. Start with the heavier, moisture-resistant ingredients at the bottom and work your way up to the lighter, more delicate ones.

Ingredient Substitutions

For a healthier version, substitute Greek yogurt mixed with herbs for the salad dressing, use turkey bacon, and opt for a low-fat cheese.

Make Ahead Tips

This salad is designed to be made ahead, making it perfect for busy schedules. Just assemble, refrigerate, and it's ready to serve the next day.

Presentation Ideas

Serve in a clear glass bowl to showcase the layers. Garnish with additional green onions or fresh herbs for a pop of color.

Pairing Recommendations

This salad pairs well with white wine, such as a Sauvignon Blanc, which complements its rich flavors without overpowering them.

Storage and Reheating Instructions

This salad is best enjoyed cold and does not require reheating. Store any leftovers in the refrigerator, tightly covered, for up to 2 days.

Nutrition Information

Calories per serving

The calorie count for this salad can vary widely based on the ingredients used, particularly the type of cheese, salad dressing, and the amount of bacon. On average, a serving could range from 300 to 500 calories. For a lighter version, opt for low-calorie dressing and cheese.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the vegetables and sugar. The exact carbohydrate content will vary depending on the specific ingredients used, especially the type of salad dressing and the amount of sugar added.

Fats

The fats in this salad come mainly from the bacon, cheese, and salad dressing. Using a low-fat cheese and a lighter salad dressing can reduce the overall fat content. The bacon provides a satisfying crunch and flavor, but for a healthier option, consider using turkey bacon or omitting it altogether.

Proteins

Proteins in this dish are provided by the eggs, cheese, and bacon. Together, they make the salad a fulfilling meal that can serve as a substantial source of protein. For those looking to increase the protein content, consider adding grilled chicken or tofu.

Vitamins and minerals

The spinach and green onions are excellent sources of vitamins A, C, and K, as well as minerals like iron and calcium. The eggs contribute additional vitamins, including vitamin D and B12, along with minerals such as selenium.

Alergens

Common allergens in this recipe include eggs, dairy (from the cheese), and potentially gluten or soy in the salad dressing. Always check labels if you're using store-bought ingredients to ensure they meet your dietary needs.

Summary

The 24-hour Vegetable Salad is a balanced dish that offers a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It can be adjusted to suit various dietary preferences and restrictions, making it a versatile option for many.

Summary

The 24-hour Vegetable Salad is a versatile, nutritious, and delicious dish that is perfect for make-ahead meals. With its combination of fresh vegetables, proteins, and a tangy dressing, it offers a balanced and satisfying meal or side dish for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a colorful picture of a 24-hour vegetable salad caught my eye. The vibrant array of fresh vegetables, mixed with a tangy dressing, looked like the perfect dish to bring to a summer potluck.

I read through the recipe, taking note of each ingredient and step. It seemed like a simple enough dish to make, but the key was letting it marinate in the refrigerator for a full day before serving. I had never heard of such a thing before, but I was eager to give it a try.

I gathered all the necessary vegetables from my garden - carrots, cucumbers, bell peppers, and cherry tomatoes. I carefully chopped them into bite-sized pieces, making sure to keep the colors and shapes varied for a visually appealing dish.

Next, I whipped up the dressing using a combination of mayonnaise, vinegar, sugar, and a touch of mustard. The tangy and slightly sweet flavor was just right to complement the fresh vegetables.

I combined the vegetables and dressing in a large bowl, making sure each piece was coated evenly. I covered the bowl with plastic wrap and placed it in the refrigerator to chill for a full 24 hours.

The next day, I eagerly took the salad out of the refrigerator and gave it a taste. The flavors had melded together beautifully, creating a burst of freshness in every bite. The crunch of the vegetables, combined with the creamy dressing, was a match made in heaven.

I brought the salad to the potluck and it was a hit with everyone who tried it. They all marveled at the idea of letting the salad marinate for a full day before serving, and many asked for the recipe.

Since then, the 24-hour vegetable salad has become a staple in my summer cooking repertoire. I love making it for family gatherings, picnics, and any occasion where a refreshing and flavorful dish is needed.

Over the years, I have shared the recipe with friends and family, each time adding my own little twist or variation. Some like to add a sprinkle of fresh herbs, while others prefer a bit of crumbled bacon on top. No matter how it is served, the 24-hour vegetable salad always brings smiles to the faces of those who enjoy it.

I am grateful for the day I stumbled upon this recipe in my grandmother's old cookbook. It has become a beloved dish in my family, bringing together generations of memories and shared meals. The 24-hour vegetable salad will always hold a special place in my heart, as a reminder of the joy and satisfaction that comes from creating something delicious with simple, fresh ingredients.