Overnight Lettuce Salad Food

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OVERNIGHT LAYERED LETTUCE SALAD



Overnight Layered Lettuce Salad image

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

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

OVERNIGHT SALAD (SEVEN LAYER SALAD)



Overnight Salad (Seven Layer Salad) image

A perfect combination of layers dressed with a delicious homemade dressing makes for a gorgeous salad!

Provided by Holly Nilsson

Categories     Side Dish

Time 15m

Number Of Ingredients 11

1 head iceberg lettuce (chopped)
2 cups tomatoes (diced, or sliced cherry tomatoes)
2 cups frozen peas (defrosted (uncooked))
½ cup green onions (or red onions, sliced)
8 hard boiled eggs (cooled, peeled and chopped)
2 cups cheddar cheese (shredded)
8 slices bacon (cooked crisp and crumbled)
¾ cup sour cream
1 cup mayonnaise
2 tablespoons sugar
1 teaspoon seasoned salt

Steps:

  • 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.

Nutrition Facts : Calories 383 kcal, Carbohydrate 9 g, Protein 13 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 587 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

LAYERED LETTUCE SALAD



Layered Lettuce Salad image

This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 16

1 medium head iceberg lettuce, torn
1 cup finely chopped fresh parsley
4 hard-boiled large eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed
6 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 small red onion, finely chopped
DRESSING:
1-1/2 cups mayonnaise
1/2 cup sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Additional fresh dill

Steps:

  • In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad., Refrigerate, covered, several hours or overnight. If desired, top with additional dill.

Nutrition Facts :

MISS BETTY'S 24 HOUR LETTUCE SALAD



Miss Betty's 24 Hour Lettuce Salad image

A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do!

Provided by Peach822

Categories     Salad     Green Salad Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 12

¾ pound sliced bacon
1 large head iceberg lettuce, shredded
¼ cup sliced onion
¼ cup thinly sliced celery
1 (8 ounce) can water chestnuts, drained and sliced
1 (10 ounce) package frozen peas
1 cup mayonnaise, or to taste
1 tablespoon white sugar
2 tablespoons grated Romano or Parmesan cheese
4 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 11.3 g, Cholesterol 49.6 mg, Fat 19.9 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 4 g, Sodium 385.7 mg, Sugar 5.5 g

OVERNIGHT SALAD



Overnight Salad image

This recipe is from our school district cookbook. I love making this to take to people's house for dinner. It's simple yet delicious.

Provided by kris in ks

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 head lettuce, chopped fine
1 onion, chopped fine
1 head cauliflower, chopped fine
1 lb bacon, fried crisp and crumbled
1/4 cup sugar
2 cups mayonnaise
1/3 cup parmesan cheese

Steps:

  • Layer in preceding order.
  • Cover tightly and refrigerate overnight.
  • Toss before serving.

OVERNIGHT LETTUCE SALAD



Overnight Lettuce Salad image

After much trial and error, I came up with this recipe for an easy side salad. When company's coming I don't want to be in the kitchen chopping vegetables, so I make this the day before. The idea for salting the lettuce is from a Cook's Country magazine article, and surprisingly it doesn't make the salad watery!

Provided by Cookin with Lin

Categories     Vegetable

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 20

1 head iceberg lettuce, chopped, DIVIDED
1 teaspoon salt, divided
4 celery ribs, chopped
1 carrot, grated
3 green onions, chopped
1 red pepper, chopped (may use Green Pepper)
10 ounces frozen peas
6 eggs, hard cooked, chopped (optional)
1 cup Hellmann's mayonnaise
1/2 cup sour cream
1 1/2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon garlic
1/2 teaspoon black pepper
1/4 teaspoon dill weed
1/4 teaspoon basil
1/4 teaspoon oregano
3 shakes hot sauce (to taste)
1/2 cup feta or 1/2 cup blue cheese
4 slices bacon, cooked, crumbled

Steps:

  • In large glass salad bowl, layer 1/2 chopped Lettuce, sprinkled with 1/2 teaspoons Salt. Then layer next 6 ingredients in any order you like. Top with other 1/2 chopped Lettuce sprinkled with 1/2 tsp.Salt.
  • In separate bowl, combine all dressing ingredients and spread evenly over top layer.
  • Sprinkle Cheese and Bacon over all. Refrigerate (8 to 24 hours).
  • Toss just before serving.

STAY CRISP LAYER SALAD



Stay Crisp Layer Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Number Of Ingredients 11

1 head iceburg lettuce
1 10-ounce package fresh spinach
1 bunch green onions, chopped
1 can peas, washed and drained
1 jar bacon bits
7 hard cooked eggs, chopped
8 ounces grated cheddar cheese
Parmesan cheese
1 cup sour cream
1/2 cup sugar
1/2 cup mayonnaise

Steps:

  • Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight.
  • Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients.

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