Overnight Layered Lettuce Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 16 servings.
This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
Ingredients
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1 medium head iceberg lettuce, torn
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1 medium green pepper, chopped
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1 small sweet red pepper, chopped
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1 medium onion, sliced and separated into rings
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2 cups frozen peas (about 10 ounces)
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1 cup mayonnaise
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2 tablespoons sugar
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1 cup shredded cheddar cheese
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12 bacon strips, cooked and crumbled
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3/4 cup dried cranberries
Directions
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1.
In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
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2.
Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.
Nutrition Facts
1 cup: 206 calories, 16g fat (4g saturated fat), 19mg cholesterol, 250mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein.
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