Overnight Layered Lettuce Salad
This fresh salad is a delicious blend of crisp lettuce, peas, onions, bacon, cheese and a little dressing. It can be made a day in advance and served in one pan or in individual jars or bowls.
Ingredients
- 1 head iceberg lettuce
- 1 1/2 cups shredded carrots divided
- 1 1/2 cups frozen peas divided
- 1 1/2 cups diced green onion divided
- 1-1 1/2 cups salad dressing or mayonnaise
- 2 tablespoons sugar
- 1/2 teaspoon Black Pepper
- 1 cup shredded cheddar cheese
- 1 cup crumbled cooked bacon
- 1/2 cup toasted pine nuts or sunflower seeds optional
Instructions
- Remove core from the head of iceberg lettuce and discard. Chop the lettuce into small pieces (about 1"). Wash well in cold water and drain very well on paper towels. Excess moisture on the lettuce will result in a very sloppy salad.
- When lettuce is well-drained, place it all in a 9"x13" glass pan or distribute evenly in individual serving cups.
- Sprinkle 1 cup of the shredded carrots evenly over the lettuce.
- Sprinkle 1 cup of the onions and 1 cup of the peas evenly over the carrots and lettuce. Note that the peas do not need to be defrosted.
- Starting with 1 cup, drop tablespoons of the salad dressing or mayonnaise on top of the salad. Use a knife or spatula to gently spread it out, making an even layer over the salad. Use additional salad dressing or mayonnaise if needed.
- Sprinkle the sugar and black pepper over the top.
- Evenly distribute the remaining carrots, peas and onions, as well as the cheese and bacon, on top of the sugar/pepper layer.
- Cover with plastic wrap (or canning lids if using jars) and refrigerate at least two hours or overnight.
- Before serving, sprinkle the toasted pine nuts or sunflower seeds over the top.
