Overnight Layered Lettuce Salad
This classic 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
- 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 shredded cheddar cheese
- 12 bacon strips, cooked and crumbled
- 3/4 cup dried cranberries
Reviews
My mother used to make this salad and was always a favorite as a child. I still love it and is a perfect salad to bring to family gatherings. It's also a great one to make when I have leftover chicken! Made this today!
I love this salad!!
I make this with sliced hard boiled egg, sliced water chestnuts and sliced mushrooms. This was a nice change with the bacon and cranberries
Excellent salad. Enjoyed different flavors and creamy understated dressing. Enjoyed the peas and cranberries but too much cheese. Will definitely make again
We Tried it and we loved it
I've been making this recipe exactly as written for almost 40 years and, it's always a BIG hit!. Even wilted the next day, it's terrific.
Sooooo good and easy! What a great idea! Keeper
why do people put peas in everything!!!
I mix 1 cup Hellmann's and 1 cup sour cream with 1 pkg Hidden Valley Dressing mix - Yum!
I use green onions, and chopped hard boiled eggs. Then I slice a cucumber in half and rim the bowl. Adds a pretty fresh look and taste