From Virginia’s Kitchen



Dear Friend,

Spring is here… and that means more people are heading outdoors for cookouts and picnics! This yummy salad serves a big group, making it the perfect starter or side dish for your get-togethers as the weather warms up. Enjoy!

24-Hour Salad


1 head romaine lettuce, chopped

2 cups celery, chopped

1 cup radishes, sliced

1 16-ounce package frozen peas

1 8-ounce can diced water chestnuts

1 bunch green onions, chopped

Anything else with a crunch—carrots, sunflower seeds, nuts, bacon bits, etc.

1 quart mayonnaise

2 teaspoons sugar

2 teaspoons salt

1/2 cup grated Swiss cheese

3 hard-boiled eggs, sliced


Beginning with the lettuce, layer ingredients in a 13×9-inch pan, one on top of the other. Then cover the entire salad with mayonnaise, all the way to the edges of the pan. Sprinkle with sugar and salt.

Cover the dish and place in the refrigerator overnight. Before serving, sprinkle with cheese and cover with eggs. Enjoy!