Overnight Layered Lettuce Salad Recipes

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LAYERED LETTUCE SALAD



Layered Lettuce Salad image

This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 16

1 medium head iceberg lettuce, torn
1 cup finely chopped fresh parsley
4 hard-boiled large eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed
6 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 small red onion, finely chopped
DRESSING:
1-1/2 cups mayonnaise
1/2 cup sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Additional fresh dill

Steps:

  • In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad., Refrigerate, covered, several hours or overnight. If desired, top with additional dill.

Nutrition Facts :

OVERNIGHT SALAD (SEVEN LAYER SALAD)



Overnight Salad (Seven Layer Salad) image

A perfect combination of layers dressed with a delicious homemade dressing makes for a gorgeous salad!

Provided by Holly Nilsson

Categories     Side Dish

Time 15m

Number Of Ingredients 11

1 head iceberg lettuce (chopped)
2 cups tomatoes (diced, or sliced cherry tomatoes)
2 cups frozen peas (defrosted (uncooked))
½ cup green onions (or red onions, sliced)
8 hard boiled eggs (cooled, peeled and chopped)
2 cups cheddar cheese (shredded)
8 slices bacon (cooked crisp and crumbled)
¾ cup sour cream
1 cup mayonnaise
2 tablespoons sugar
1 teaspoon seasoned salt

Steps:

  • Combine all dressing ingredients in a small bowl and mix well.
  • Place lettuce in the bottom of a large bowl (or 9x13 pan).
  • Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.
  • Cover salad and refrigerate at least 4 hours or overnight.
  • Top with bacon before serving.

Nutrition Facts : Calories 383 kcal, Carbohydrate 9 g, Protein 13 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 587 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

OVERNIGHT LAYERED LETTUCE SALAD



Overnight Layered Lettuce Salad image

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

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

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

Steps:

  • 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., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

OVERNIGHT LETTUCE SALAD



Overnight Lettuce Salad image

After much trial and error, I came up with this recipe for an easy side salad. When company's coming I don't want to be in the kitchen chopping vegetables, so I make this the day before. The idea for salting the lettuce is from a Cook's Country magazine article, and surprisingly it doesn't make the salad watery!

Provided by Cookin with Lin

Categories     Vegetable

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 20

1 head iceberg lettuce, chopped, DIVIDED
1 teaspoon salt, divided
4 celery ribs, chopped
1 carrot, grated
3 green onions, chopped
1 red pepper, chopped (may use Green Pepper)
10 ounces frozen peas
6 eggs, hard cooked, chopped (optional)
1 cup Hellmann's mayonnaise
1/2 cup sour cream
1 1/2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon garlic
1/2 teaspoon black pepper
1/4 teaspoon dill weed
1/4 teaspoon basil
1/4 teaspoon oregano
3 shakes hot sauce (to taste)
1/2 cup feta or 1/2 cup blue cheese
4 slices bacon, cooked, crumbled

Steps:

  • In large glass salad bowl, layer 1/2 chopped Lettuce, sprinkled with 1/2 teaspoons Salt. Then layer next 6 ingredients in any order you like. Top with other 1/2 chopped Lettuce sprinkled with 1/2 tsp.Salt.
  • In separate bowl, combine all dressing ingredients and spread evenly over top layer.
  • Sprinkle Cheese and Bacon over all. Refrigerate (8 to 24 hours).
  • Toss just before serving.

ERMA BOMBECK'S OVERNIGHT LAYERED SALAD RECIPE - (5/5)



Erma Bombeck's Overnight Layered Salad Recipe - (5/5) image

Provided by rmille6277

Number Of Ingredients 14

1 med. size head iceberg lettuce, shredded (about 6 cups)
1 package (10 oz) frozen green peas, thawed slightly
1 can (8 oz) sliced water chestnuts, drained
1/2 cup thinly sliced green onion
1/2 cup thinly sliced celery
2 cups mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons sugar
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
3 hard-cooked eggs, chopped
2 3/4 lbs bacon, cooked crisp, drained and crumbled
(I use bacon bits)
2 tomatoes, cut into wedges.

Steps:

  • Cover bottom of shallow 3 to 4 qt baking dish with lettuce. Spread peas, water chestnuts, green onion, and celery on top. Combine mayonnaise, Parmesan cheese, sugar, seasoned salt and garlic powder in med. size bowl. Spread mixture in thin even layer over top of vegetables. Cover tightly with foil or plastic wrap and refrigerate overnight. To serve, sprinkle with eggs, then bacon. Garnish with tomato wedges.

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