24-Hour Salad

Demonstrated by: Brian Choy of Department of Health, Food Safety Program.
Party Ideas, September 1, 2001.



24-Hour Salad

  • 1 large head cauliflower, cut into bite-sized pieces
  • 1 1/2 cups mayonnaise
  • 1 to 2 packets (0.7 oz size) Italian salad dressing mix
  • 20 oz frozen peas
  • 2 heads romaine lettuce, torn into bite-sized pieces
  • 1 lb bacon, diced
  • 5 to 8 oz fresh Parmesan cheese, grated


  1. In a large bowl or plastic bag, combine cauliflower, mayonnaise, salad dressing mix, and peas; toss well.
  2. Refrigerate for 24 hours.
  3. Fry bacon until crisp; drain well.
  4. Before serving, combine cauliflower mixture with lettuce.
  5. Top with bacon and cheese.

Makes 15 servings.


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