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

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.

*** Explore more Overnight Buffet Salad Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #preparation #occasion #lunch #salads #vegetables #1-day-or-more #easy #no-cook #refrigerator #potluck #dinner-party #picnic #dietary #to-go #equipment #number-of-servings #technique