Overnight Layered Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Course Side Dish
A perfect combination of layers dressing with a delicious homemade dressing makes for a gorgeous salad!
- 1 head iceberg lettuce chopped
- 2 cups diced tomatoes or sliced cherry tomatoes
- 2 cups frozen peas defrosted (uncooked)
- 1/2 cup sliced green onions or red onions
- 8 hard boiled eggs cooled, peeled and chopped
- 2 cups cheddar cheese shredded
- 8 slices bacon cooked crisp and crumbled
- 3/4 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1 teaspoon seasoned salt
Combine all dressing ingredients in a small bowl and mix well.
Place lettuce in the bottom of a large bowl (or 9x13 pan).
Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.
Cover salad and refrigerate at least 4 hours or overnight.
Top with bacon before serving.
Optional add-ins for layers
Bell peppers, shredded carrot, shredded cabbage, sliced celery.
Optional Ranch Style Dressing
3/4 cup sour cream
3/4 cup mayonnaise
1/4 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh dill
1 tablespoon fresh parsley
Calories: 383, Carbohydrates: 9g, Protein: 13g, Fat: 33g, Saturated Fat: 11g, Cholesterol: 169mg, Sodium: 587mg, Potassium: 306mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1128IU, Vitamin C: 15mg, Calcium: 189mg, Iron: 1mg
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