Overnight Salad

Name: Overnight Salad
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
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; 2 tablespoons sugar; 1 cup shredded cheddar cheese; 12 bacon strips, cooked and crumbled; 3/4 cup dried cranberries

Total Time Prep: 20 min. + chilling

Yield 16 servings

Test Kitchen Approved

This overnight salad is a great recipe for any occasion but it's especially well-suited to those where you want to feed a crowd. The crunchy vegetables combine very well with the creamy mayonnaise dressing.

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
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Directions

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts

1 cup: 206 calories, 16g fat (4g saturated fat), 19mg cholesterol, 250mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein.

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida

Recipe Creator