How To Make Overnight Layered Salad
This layered salad is jampacked with varying textures and flavors, mainly a pile of your choice of ingredients with mayonnaise dressing on top.
Preparation: 15 minutes
Cooking:
Chill Time: 4 hours
Total: 4 hours 15 minutes
Serves:
Ingredients
- 1head iceberg lettuce,chopped
- 2cupstomatoes,diced, or sliced cherry tomatoes
- 2cupsfrozen peas,defrosted, uncooked
- ½cupgreen onion or red onion,sliced
- 8eggs,hard boiled, cooled, peeled and chopped
- 2cupscheddar cheese,shredded
- 8bacon,slices, cooked crisp and crumbled
Dressing
- ¾cupsour cream
- 1cupmayonnaise
- 2tbspsugar
- 1tbspseasoned salt
Instructions
-
Combine all dressing ingredients in a small bowl and mix well.
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Place lettuce in the bottom of a large bowl or 9×13-inch pan.
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Top with tomatoes, peas, onions, and boiled eggs. Spread dressing over top to seal the edges. Top with cheese.
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Cover salad and refrigerate for at least 4 hours or overnight.
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Top with bacon before serving.
Recipe Notes
Optional add-ins for layers: Bell peppers, shredded carrot, shredded cabbage, sliced celery.
Nutrition
- Calories: 409.07kcal
- Fat: 35.71g
- Saturated Fat: 11.63g
- Trans Fat: 0.30g
- Monounsaturated Fat: 10.74g
- Polyunsaturated Fat: 11.22g
- Carbohydrates: 8.86g
- Fiber: 1.94g
- Sugar: 5.58g
- Protein: 13.48g
- Cholesterol: 156.82mg
- Sodium: 466.94mg
- Calcium: 199.63mg
- Potassium: 281.08mg
- Iron: 1.29mg
- Vitamin A: 177.61µg
- Vitamin C: 9.56mg
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