Best Make Ahead Lettuce Salad Recipes

MAKE-AHEAD SPINACH AND BOSTON LETTUCE SALAD

Make-Ahead Spinach and Boston Lettuce Salad image

Most of the work for this salad can be done ahead. I have made it a few times and my family and guests really enjoyed it. I got the recipe from the Canadian Living Barbecue plus Cookbook Summer 2005.

Provided by Heather in Barrie

Categories < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

8 cups Baby Spinach
4 cups torn boston lettuce
1/2 cup thinly sliced red onions or 1/2 cup radish
1 cup thinly sliced mushroom
1/3 cup havarti cheese (optional) or 1/3 cup goat cheese (optional)
1/4 cup toasted sliced almonds (optional) or 1/4 cup chopped hazelnuts (optional)
1/4 cup oil
3 tablespoons lemon juice
2 tablespoons chopped fresh chives or 2 tablespoons green onions
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch granulated sugar

Steps:

In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
Mix together dressing ingredients.
Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

Nutrition Facts : Calories 105.5, Fat 9.4, SaturatedFat 1.2, Sodium 233, Carbohydrate 4.9, Fiber 1.7, Sugar 1.6, Protein 2.2

MAKE-AHEAD LETTUCE SALAD

Make-Ahead Lettuce Salad image

"Make-ahead" is a magic word when you're serving a group and trying to minimize last-minute preparation. If you make this salad in a glass bowl, be sure to bring it to the table or buffet before tossing so everyone can see the pretty layers. -Bertha Johnson, Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 14-16 servings.

Number Of Ingredients 10

Ingredients

1 head iceberg lettuce, torn
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8 ounces) sliced water chestnuts, drained
1 package (10 ounces) frozen peas, thawed
2 cups mayonnaise
1 tablespoon sugar
1/4 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled, optional

Steps:

In a 6-qt. bowl, layer half of lettuce, onion, celery, green pepper, water chestnuts and peas. Combine mayonnaise and sugar; spread half over the salad. Repeat layers. Sprinkle with the cheese and bacon if desired. Cover and refrigerate for 12-24 hours.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges