Overnight Salad is a classic, make-ahead dish that’s perfect for potlucks, holidays, or any gathering. It features layers of crisp veggies, cheese, and bacon, all topped with a creamy dressing that melds the flavors together as it chills overnight. It’s easy to prepare in advance and becomes more flavorful the longer it sits!
Ingredients:
- 1 head iceberg lettuce, chopped
- 1 cup frozen peas, thawed
- 1/2 cup red onion, thinly sliced
- 1 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 1 cup sharp cheddar cheese, shredded
- 8 slices bacon, cooked and crumbled
- 4 hard-boiled eggs, sliced (optional)
For the dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Directions:
- Layer the salad:
In a large glass or trifle bowl (for presentation), start with a layer of the chopped iceberg lettuce at the bottom. Continue by layering the peas, red onion, celery, and green bell pepper. These layers can be done in any order, but it’s nice to keep them distinct for the visual effect. - Add the cheese and bacon:
Sprinkle the shredded cheddar cheese over the top of the veggies. Then, add the crumbled bacon evenly across the top. Optionally, layer sliced hard-boiled eggs at this stage. - Make the dressing:
In a small bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, salt, and pepper until smooth and well combined. - Top with dressing:
Spread the dressing evenly over the top of the salad, covering it completely. This will act as a seal to keep the ingredients fresh and help them meld together overnight. - Chill overnight:
Cover the salad tightly with plastic wrap or a lid, and refrigerate it for at least 8 hours, or overnight. This allows the flavors to combine and the veggies to soften slightly. - Serve:
Before serving, you can toss the salad to distribute the dressing or serve it layered for a more impressive presentation. Enjoy this creamy, flavorful salad as a side dish or light meal!