Retro 24 Hour Salad Recipe (and This Weeks Eats 6.21.15)

This salad brings to mind the summer nights of my childhood - block parties, lawn games, and the dulcet tones of Kool and the Gang.  Since those days were back in the 1970s, I think that qualifies this recipe as being 'retro' - right?  I didn't list exact measurements, as this salad automatically adjusts to the size of the bowl you're using.  If feeding a crowd, use an extra large bowl and follow directions accordingly.  Same goes for making a smaller salad for one.

Retro 24 Hour Salad


  • head of iceberg lettuce, cut into ribbons (you could use something healthier, but I like to stay true to the nutritionally void iceberg for authenticity)
  • diced red onion
  • frozen green peas, thawed 
  • mayonnaise
  • sharp cheddar (or medium cheddar, at a minimum), shredded
  • cooked and crumbled bacon
  • dash of sugar

Choose the size of bowl you wish to use enough lettuce to fill about 3/4 full.  Sprinkle and even amount of diced red onion over the top.  Create a layer of green peas to cover the lettuce and onion, and then 'frost' the top of the peas with a thin layer of mayonnaise.  This can get a little tricky, definitely use a spatula.  Sprinkle just a dash of sugar on top of the mayo and pile a generous amount of cheese and bacon on top. I'd say about a cup of cheese and 6-8 slices of bacon for a large, serving bowl sized, salad.  Cover with saran wrap and toss when you're ready to eat.  I like to add fresh cracked pepper on top, once it's mixed.  And, yes, it will keep in the fridge for 24 hours!

This weeks eats:
As always, I'm linking up with Org Junkie, Mommy Run Fast and Jill Conyers - be sure to check out all the great weekly menus!


  1. This was always one of my favorites from family get-togethers! Sounds just right for BBQ chicken night.