Twenty Four Hour Chefs Salad Recipes

TWENTY-FOUR HOUR COLESLAW

Steps:

• Hand grate cabbage, onion and green bell pepper.
• Combine next 5 ingredients together and bring to a boil.
• Pour over cabbage mixture and marinate in refrigerator overnight.

TWENTY-FOUR HOUR SALAD

Steps:

• In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
• Cover bowl, and refrigerate for 24 hours before serving.

TWENTY-FOUR HOUR SALAD

Steps:

• Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.

TANGY 24 HOUR FRUIT SALAD

Steps:

• Drain fruit well.
• In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
• Sprinkle with coconut.
• Let stand in refrigerator 24 hours before serving.

TWENTY-FOUR HOUR CHEF'S SALAD

Steps:

• 1. Tear romaine or iceberg lettuce into bite-size pieces (you will need 6 cups). In a deep 2-quart glass bowl, layer half of the lettuce, all the peas, remaining lettuce, eggs, cheese, turkey and green onions.2. In a small bowl, blend mayonnaise, lemon juice, thyme, salt and pepper. Spoon over green onions, sealing to edge of bowl. Cover with plastic wrap and chill overnight or up to 24 hours.3. To serve, toss salad gently. Sprinkle with paprika.

TWENTY FOUR HOUR FRUIT SALAD

Steps:

• Mix eggs, vinegar and sugar in the top of double boiler, heat, stirring constantly until smooth and thick.
• Remove from heat, add butter, stirring until incorporated.
• Pour into large, preferably glass bowl.
• Put into fridge and chill thoroughly- about 1 hour.
• Add the rest of the ingredients, mix and put back into the fridge for 24 hours.
• Decorate with marashino cherries.