12-Hour Salad

Total Time

Prep: 20 min. + chilling


12 servings

Updated: Aug. 25, 2023
This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. —Dorothy Bowen, Thomasville, North Carolina


  • 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 sour cream
  • 3 tablespoons sugar
  • 1 cup shredded cheddar cheese
  • 1/2 pound 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.

Nutrition Facts

1 cup: 280 calories, 23g fat (7g saturated fat), 22mg cholesterol, 347mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 8g protein.