Best 12 Hour Salad Recipes

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

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

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.

12-HOUR SALAD

12-Hour Salad image

Number Of Ingredients 10

Ingredients

8 cups torn salad greens
1-1/2 cups chopped celery
2 medium green peppers
1 medium red onion, chopped
1 (10-ounce) package frozen peas, thawed
1 cup salad dressing or mayonnaise
1 cup (8 ounces) sour cream
3 tablespoons sugar
1 cup (4 ounces) shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

Place salad greens in the bottom of a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas do not toss. Combine salad dressing, sour cream and sugar spread over salad. Sprinkle with cheese and bacon. Cover and refrigerate overnight.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

LAYERED SALAD FOR A CROWD

Layered Salad for a Crowd image

This salad is a favorite of my three sons. I took it to a luncheon honoring our school district's food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. -Linda Ashley, Leesburg, Georgia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 20 servings.

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
1/4 cup 2% milk
2 teaspoons dill weed
1/2 teaspoon seasoning blend
1 bunch romaine, torn
2 medium carrots, grated
1 cup chopped red onion
1 medium cucumber, sliced
1 package (10 ounces) frozen peas, thawed
1-1/2 cups shredded cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

TWENTY-FOUR HOUR SALAD

Twenty-Four Hour Salad image

A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.

Provided by Jane

Categories Salad Vegetable Salad Recipes

Time P1DT20m

Yield 6

Number Of Ingredients 9

Ingredients

6 cups shredded iceberg lettuce
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onions
½ cup frozen green peas, thawed and drained
1 ½ cups mayonnaise
2 tablespoons white sugar
2 cups shredded Cheddar cheese
1 (3 ounce) can bacon bits

Steps:

In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
Cover bowl, and refrigerate for 24 hours before serving.

Nutrition Facts : Calories 639.6 calories, Carbohydrate 11.9 g, Cholesterol 70.4 mg, Fat 59.3 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 15.5 g, Sodium 1014.8 mg, Sugar 7.7 g