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.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 12gFat: 28gSaturated Fat: 9gSodium: 850mgFiber: 2gSugar: 4g
Notes
Overnight Salad is best served cold. Give it a gentle stir before serving. Pairs well with grilled meats and sandwiches. Keep leftovers in an airtight container in the refrigerator for up to three days.
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