introduction
I still remember the first time I had an Overnight Salad at a family gathering. The colorful layers of fresh vegetables, creamy dressing, and crunchy bacon captivated me. Every forkful offered a perfect blend of flavors and it quickly became a dish I looked forward to during summer barbecues and holiday gatherings. This salad matters because it brings people together, celebrates fresh ingredients, and is incredibly easy to make in advance. With just a little prep, you can create a stunning and delicious dish that will impress your friends and family. It’s special because not only does it taste great, but it also looks beautiful on the table.
why make this recipe
Making Overnight Salad, or Seven Layer Salad, is a delightful way to enjoy vibrant vegetables and comforting flavors. The layers create a pretty presentation, making it perfect for gatherings or a simple family meal. Plus, it’s a wonderful recipe to prepare ahead of time, freeing up your day for other important things. The balance of fresh ingredients, creamy dressing, and crispy bacon makes every bite satisfying. You can also customize it with your favorite veggies or toppings, making it a versatile choice for any occasion.
how to make Overnight Salad
Ingredients:
- 1 medium head iceberg lettuce (chopped)
- 8 hard-boiled eggs (cooled, peeled and chopped)
- 1 green bell pepper (chopped)
- 1 small red bell pepper (chopped)
- 1 medium red onion (thinly sliced)
- 2 cups frozen peas (defrosted)
- 2 cups diced tomatoes
- 1/2 cup green onions (sliced)
- 3/4 cup dried cranberries
- 2 cups cheddar cheese (shredded)
- 16 slices bacon (cooked and roughly chopped)
- 1 cup sour cream
- 1 1/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
Directions:
- In a medium bowl, combine all the dressing ingredients and mix well. Set aside.
- Place the chopped lettuce on the bottom of a large bowl or a 9×13 casserole dish.
- Layer the first five ingredients (hard-boiled eggs, green bell pepper, red bell pepper, red onion, and defrosted peas) on top of the lettuce.
- Next, sprinkle half of the chopped bacon and drizzle half of the dressing on top.
- Continue layering the remaining ingredients in this order: diced tomatoes, green onions, and dried cranberries.
- Spread the remaining dressing on top to seal the edges, then add the shredded cheddar cheese.
- Cover the salad with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, top with the remaining chopped bacon and sliced green onions.
how to serve Overnight Salad
Overnight Salad is best served cold. Just take it out of the fridge, give it a gentle stir to mix the layers slightly, and then scoop it onto plates or bowls. It pairs wonderfully with grilled meats, sandwiches, or as a stand-alone dish at a potluck.
how to store Overnight Salad
If you have leftovers, keep them in an airtight container in the refrigerator. It is best enjoyed within a couple of days, but the flavors will still hold up for about three days. Make sure to cover it tightly to keep it fresh.
tips to make Overnight Salad
- Use fresh, crisp vegetables for the best flavor and texture.
- Feel free to customize the salad with your favorite ingredients, such as cucumbers or avocados.
- For extra flavor, add a sprinkle of your favorite cheese or nuts on top.
- To save time, you can prep the vegetables and hard-boil the eggs a day in advance.
variation
You can easily adapt this salad for different tastes. Consider adding grilled chicken for more protein or swap out the bacon for a vegetarian option like chickpeas or roasted nuts.
FAQs
Q: Can I make this salad without bacon?
A: Yes, you can omit the bacon or substitute it with a tasty alternative like crispy chickpeas or nuts.
Q: How long can I keep Overnight Salad in the fridge?
A: It’s best eaten within two to three days for optimal freshness, but it can last up to five days in an airtight container.
Q: Can I use different dressings?
A: Absolutely! You can use store-bought dressing or make your own. Just keep in mind that the creamy texture is what usually defines this salad.
Overnight Salad
Ingredients
Salad Base
- 1 medium head iceberg lettuce, chopped
- 8 pieces hard-boiled eggs, cooled, peeled and chopped
- 1 piece green bell pepper, chopped
- 1 small piece red bell pepper, chopped
- 1 medium red onion, thinly sliced
- 2 cups frozen peas, defrosted
Additional Ingredients
- 2 cups diced tomatoes
- 1/2 cup green onions, sliced
- 3/4 cup dried cranberries
- 2 cups cheddar cheese, shredded
- 16 slices bacon, cooked and roughly chopped
Dressing
- 1 cup sour cream
- 1 1/4 cups mayonnaise
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
Method
Preparation
- In a medium bowl, combine all the dressing ingredients and mix well. Set aside.
- Place the chopped lettuce on the bottom of a large bowl or a 9×13 casserole dish.
- Layer the first five ingredients (hard-boiled eggs, green bell pepper, red bell pepper, red onion, and defrosted peas) on top of the lettuce.
- Next, sprinkle half of the chopped bacon and drizzle half of the dressing on top.
- Continue layering the remaining ingredients in this order: diced tomatoes, green onions, and dried cranberries.
- Spread the remaining dressing on top to seal the edges, then add the shredded cheddar cheese.
- Cover the salad with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, top with the remaining chopped bacon and sliced green onions.