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Layer Salad Recipe

For a hearty make-ahead salad with a refreshing lemon dressing, try Overnight Salad. Gladys Serafine of Southbury, Connecticut notes, "My daughter has made this often for family gatherings."

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Layer Salad Recipe

Prep: 20 min. + chilling

Yield: 50 Servings

20 20

Ingredients

2 packages (10 ounces each) fresh spinach, torn
8 hard-cooked eggs, sliced
1 pound bacon, cooked and crumbled
1/2 pound mushrooms, sliced
2 large bunches romaine, torn
3/4 cup chopped red onion
2 cups (16 ounces) sour cream
2 cups mayonnaise
1/2 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
1 package (10 ounces) frozen peas, thawed

Directions

In two 5-qt. bowls, layer spinach, eggs, bacon, mushrooms, romaine and onion. Combine the sour cream, mayonnaise, lemon juice, salt and pepper; spread evenly over the salads. Sprinkle with cheese. Cover and chill 12-24 hours. Just before serving, add peas and toss. Yield: 50 servings (about 1 cup each).

Nutritional Facts 1 serving (1 cup) equals 126 calories, 11 g fat (3 g saturated fat), 47 mg cholesterol, 177 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Overnight Salad in Taste of Home October/November 1997, p54

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Layer Salad

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(1-1) of 1 reviews

Reviewed on Mar. 30, 2011 by PB2

I made half the recipe, to test it. It's very good. I liked everything in this recipe: two kinds of greens, cooked eggs, bacon, the lemon dressing... It's similar to a Seven Layered Salad recipe that I have, but different enough to keep for a change of pace. I plan to take this salad to a family gathering. I'll have the peas on the side, not everyone cares for peas. Again, I'll only make half the recipe, which will be enough for us.