12-Hour Salad
Reminisce Extra
"THIS RECIPE was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before."
SERVINGS: 12
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 8 cups torn salad greens
- 1-1/2 cups chopped celery
- 2 medium green peppers, chopped
- 1 medium red onion, chopped
- 1 package (10 ounces) frozen peas, thawed
- 1 cup 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
Directions:
Place salad greens in 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.
In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight. Yield: 12 servings.