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12-Hour Salad |
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Serves: 12
Print this Recipe
Dorothy Bowen, Thomasville, North Carolina
8 cups torn salad greens
1-1/2 cups chopped celery
2 medium green peppers
1 medium red onion, chopped
1 (10-ounce) package frozen peas, thawed
1 cup salad dressing or mayonnaise
1 cup (8 ounces) sour cream
3 tablespoons sugar
1 cup (4 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
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Place salad greens in the bottom of a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss. Combine salad dressing, sour cream and sugar; spread over salad. Sprinkle with cheese and bacon. Cover and refrigerate overnight.
© Copyright Reiman Publications, 1993-1997
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