Overnight Layered Salad

Serves: 12

This salad is a hit when taken to a church dinner. I typically make it in a 9 x 13 glass baking dish for easier serving.

Yield: 12 servings
Prep Time:
Cook Time:
Total Time:


2 heads iceberg lettuce, chopped and dried
8 ounces baby spinach, washed and dried
salt & pepper, , to taste
6 hard boiled eggs, chopped
1 (16-ounce) package bacon, cooked and chopped
4 tomatoes, chopped
1 bunch green onion, thinly sliced
8 ounces Cheddar cheese, grated
1 (10-ounce) bag frozen peas, not 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


In a clear 9 x 13" baking dish or large 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 frozen 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. Serve with a large serving spoon, or toss just before serving.

Source: thepioneerwoman.com

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