Overnight Layered Lettuce Salad
Serves: 16
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This layered salad is a family favorite from a church cookbook I've had for years. The bacon adds a fabulous crunch.
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Ingredients:
| 1 | medium head iceberg lettuce, torn |
| 1 | medium green pepper, chopped |
| 1 | small sweet red pepper, chopped |
| 1 | medium onion, sliced and separated into rings |
| 2 cups | frozen peas (about 10 ounces) |
| 1 cup | mayonnaise |
| 1 clove | garlic, minced |
| 1 teaspoon | seasoned salt |
| 1 teaspoon | freshly ground black pepper |
| 1 teaspoon | dried dill weed, or 1 tbsp fresh, minced |
| 1 tablespoon | red wine vinegar |
| 1 cup | (4 ounces) shredded Cheddar cheese |
| 12 | bacon strips, cooked and crumbled |
| 3/4 cup | dried cranberries |
| 1/4 cup | salted roasted sunflower seed |
Directions:
In a 4-qt. or 13x9-in. glass dish, layer the first five ingredients. In a small bowl, mix mayonnaise, garlic, seasoned salt, pepper, dill weed, and red wine vinegar; spoon over salad, spreading to cover. Refrigerate, covered, overnight. Just before serving sprinkle top with cheese, bacon, cranberries, and sunflower seeds. . Yield: 16 servings (1 cup each).
Revised from Source: tasteofhome.com
