12-Hour Salad Recipe
- 8 cups torn mixed salad greens
- 1-1/2 cups chopped celery
- 2 medium green peppers, chopped
- 1 medium red onion, chopped
- 2-1/2 cups frozen peas (about 10 ounces), thawed
- 1 cup mayonnaise
- 1 cup (8 ounces) sour cream
- 3 tablespoons sugar
- 1 cup shredded cheddar cheese
- 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1. Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas.
- 2. Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight. Yield: 12 servings.
1 cup: 280 calories, 23g fat (7g saturated fat), 22mg cholesterol, 347mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 8g protein.
Reviews for 12-Hour Salad
"My Mom made this for years. Her recipe is almost identical, except hers has a layer of 5 chopped up hard boiled eggs. I think the eggs really add to it. Love this recipe!"
"I wasn't sure how I would feel about this recipe because I'm not crazy about mayonnaise or sour cream but boy was I surprised! This salad was a huge hit at Christmas dinner and I really enjoyed it myself. I couldn't believe that the veggies stayed crunchy despite sitting in the fridge overnight. I did use more bacon and cheese than what the recipe called for but thats just because it was a holiday and who doesn't like that stuff?! This will be a staple in our house from now on!"
"Amazing flavours, everyone loved this salad, it was the 1st to get eaten at our barbeque/party! It doesn't go soggy, stays fresh, and the flavour of the bacon goes right through overnight. I will make this again for sure."
"Deliscious! Made this for a barbeque and it went even before the potato salad, everyone loved it! Thelettuce keptfresh andthebaconflavourwentrightthrough. I couldeat this often!"
"My family just loved this salad. I will be making this again, I will make it one day,then stir everything and keep in refrig for more taste. I can hardly wait to hear the reviews."
"This recipe is so delicious. And, the funny thing is, even the wilted leftovers taste delicious. I also use a chopped hard boiled egg. Very yummy."
"The key is letting it sit overnight. I love the way the flavors meld together. The mayo - sour cream seals it off in the fridge. I got this recipe from a friend over 20 years ago. I still love it!"
"I don't use green peppers or sugar or sour cream. I use Best Foods mayo only and I use sweet onions. I put shredded cheddar cheese on the top. This dish travels well if you use frozen peas and make it right before you leave. Also, it's great for a BBQ as the peas keep it cold for a while.It would be great if all of the recipes would show the calories, carbs, etc. WITHOUT the mayo, etc. in case you were on a diet and wanted to use a diet dressing of your own choice."
"It's been awhile since I've had this salad, but it's just as good as I remember it!"
"Great salad. I took it to a party and the whole thing was eaten up very quickly. I have made it several times since."
"I love layered salads because you can make them ahead, and this is a good one. My husband and 2 sons gave it thumbs up, too. The bacon is a nice contrast in taste. Cut the ingredients in half for a family dinner. If you make sure to spread the dressing to the edge of the bowl and don't leave any holes for the air to get in, it seals the freshness of the veggies in. Since the lettuce is on the bottom, it doesn't get soggy."
"The lettuce does not get all soggy?"
"I've made this salad for many ladies luncheons. I added drained pineapple tidbits.LKAM"