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Overnight Layered Lettuce Salad

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    16 servings (1 cup each)

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

Directions

  • 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.

Overnight Layered Lettuce Salad Tips

Can you make salad a day ahead?

With this recipe you can! The ingredients all hold up well to the moisture in the mayo, and they even soak in some flavor while you sleep. Here are some more make-ahead salads to streamline your party prep.

Where did pea salad originate?

Pea salads, or 7-layer salads like this one, most likely originated in the American South. They are popular at large gatherings and are a hit for their indulgent mayo and bacon toppings. Here are some more ways to mix peas into your salads.

What else can I add to this layered salad?

Feel free to mix in some protein with hard-boiled eggs or shredded chicken. For more veggie goodness, cucumbers stand up well to the overnight prep. You can also swap in your favorite kind of onion (green, sweet or red) or cheese.

Research contributed by Elizabeth Harris
Nutrition Facts
1 cup: 206 calories, 16g fat (4g saturated fat), 19mg cholesterol, 250mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein.