- 1 medium head iceberg lettuce, torn
- 1 medium green pepper, chopped
- 1 small sweet red pepper, chopped
- 1 medium onion, sliced and separated into rings
- 2 cups frozen peas (about 10 ounces)
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1 cup (4 ounces) shredded cheddar cheese
- 12 bacon strips, cooked and crumbled
- 3/4 cup dried cranberries
- In a 4-qt. or 13x9-in. glass dish, layer the first five ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
- Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight. Yield: 16 servings (1 cup each).
Reviews for Overnight Layered Lettuce Salad
"This have been a family favorite for years. This is a must for any potluck."
"I'm not a big fan of salads but I loved this!! I served it for my church group carry in and I left out the bacon since there were some vegetatarians in the group. Even without bacon this tastes great and it's so easy to put together!"
"A wonderful tasting salad. Left out the peppers. But used everything else. Really like the review with the hard cooked eggs added (sounds delicious). Thanks a million to the person who submitted this one! Was a real hit at our dinner party."
"You can't go wrong with bacon and cheese! I like to add a pressed clove of garlic, a tsp each of seasoned salt, ground black pepper and dried dill weed, and a dash of red wine vinegar to the dressing for some zip. Great recipe."
"I subbed romaine for the iceberg lettuce. Family likes it better. I've been making this salad for years. I usually put broccoli or cauliflower in it, but I didn't this time. I thought the cranberries was a nice touch."
"Oh yum! This was awesome. Thanks for hard-boiled egg suggestion. This will definitely be a summer staple!"
"I first tasted this at a community potluck, it is delicious, and simple.......5 Stars!"
"I've been making this salad for years, it's great when you are feeding a crowd since you can make it the day before. I've stopped using iceberg lettuce and use romaine and sometimes even a bit of spinach; the darker lettuce seems to have a bit more flavour. You can definitely play around with the veggies you use except of course for the frozen peas. I also use three hard boiled eggs, grated just before serving for a bit of additional garnish. I put in a tin of sliced water chestnuts because I like the crunch but if you are not a water chestnut fan, leave them out,"