Overnight Layered Salad


Serves: 12

Prep Time: 30 Minutes

Ingredients:

salad:
2 heads iceberg lettuce, chopped and dried
8 ounces baby spinach, washed and dried
salt & pepper, to taste
6 hard boiled eggs, chopped
16 ounces , weight bacon, cooked and chopped
4 tomatoes, chopped
1 bunch green onion, thinly sliced
8 ounces Cheddar cheese, grated
1 (10-ounce) bag frozen peas, partially thawed
for the dressing:
1/2 cup (real) mayonnaise
1/2 cup sour cream
1 tablespoon sugar (more to taste)
3 tablespoons fresh dill, chopped

Directions:

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.

Cover and refrigerate for 8 hours or overnight. Toss just before serving.

Source: thepioneerwoman.com



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