Overnight Layered Salad
Serves: 12
Prep Time: 30 Minutes
Ingredients:
| salad: | |
| 2 heads | iceberg lettuce, chopped and dried |
| 8 ounces | baby spinach, washed and dried |
| salt & pepper, to taste | |
| 6 | hard boiled eggs, chopped |
| 16 ounces | , weight bacon, cooked and chopped |
| 4 | tomatoes, chopped |
| 1 bunch | green onion, thinly sliced |
| 8 ounces | Cheddar cheese, grated |
| 1 (10-ounce) bag | frozen peas, partially 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 |
Directions:
In a clear glass 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 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. Toss just before serving.
Source: thepioneerwoman.com
