Overnight Layered Salad
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
|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|
|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.