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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."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:50 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 50 servings


  • 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

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.


  1. 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).
Originally published as Overnight Salad in Taste of Home October/November 1997, p54

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Reviewed Mar. 30, 2011

"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."

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