Best Overnight Buffet 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.

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

Ingredients

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

OVERNIGHT BUFFET SALAD

Overnight Buffet Salad image

This is a great tasting salad to take to your next potluck or serve at your next dinner party. It feeds a lot of people and it is easy to make. The prep time includes the refrigeration of the greens after washing (I let the lettuce crisp up 24 hours) and the refrigeration of the completed salad for 24 hours.

Provided by Miss Annie

Categories Lunch/Snacks

Time P2DT1h

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 bunch spinach
1 head red leaf lettuce
1 head butter lettuce
1 (10 ounce) package frozen peas
1 bunch chopped green onion
4 -5 hard-boiled eggs, grated
1/2 lb bacon, cooked and crumbled
2 (1 1/2 ounce) packages ranch dressing mix
2 cups mayonnaise
1 cup sour cream
1 cup plain yogurt

Steps:

Wash spinach and lettuce and spin dry.
Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
Spread prepared dressing over entire top of salad, making sure the edges are covered.
Cover with plastic wrap and refrigerate overnight.
Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

OVERNIGHT SALAD

Overnight Salad image

A co-worker shared this recipe with me several years ago. It's never failed to be a hit when I serve it at a brunch or take it to a picnic or potluck. An added advantage is the fact you make it the day before - one less thing to worry about if you're entertaining or need to bring a "dish to pass" somewhere.

Provided by Taste of Home

Categories Brunch Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (11 ounces) mandarin oranges
1 package (3 ounces) cook-and-serve vanilla pudding mix
3 tablespoons lemon juice
2 tablespoons unsweetened pineapple juice
1 tablespoon water
3/4 cup pineapple tidbits, drained
1 cup miniature marshmallows
1 cup whipped topping
1 medium banana, sliced

Steps:

Drain oranges, reserving juice. Place pudding mix in a small saucepan; whisk in the lemon juice, pineapple juice, water and reserved orange juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Transfer to a bowl; cool. , Add the pineapple, oranges and marshmallows. Fold in whipped topping. Chill overnight. Just before serving, fold in banana.

Nutrition Facts : Calories 137 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 71mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.

OVERNIGHT MARINATED VEGETABLE SALAD

Overnight Marinated Vegetable Salad image

One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups fresh cauliflowerets
2 cups sliced fresh mushrooms
1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
1/2 to 3/4 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

Steps:

In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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.

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