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Overnight Layered Salad for a Large Group
Prep: 20 min Cook: 10 min Servings: 12by myra byanka510 recipes>Bacon and blue cheese lovers will like this salad that can be made and refrigerated up to 24 hours before being tossed and served. Ingredients
- 6 hard-boiled eggs, chopped
- 1 lb. bacon, cooked, chopped
- 1 head iceberg lettuce, cored, chopped
- 1 1/2 cups frozen peas, room temp
- 1 red bell pepper, seeded, chopped
- 4 celery ribs, chopped
- 1 cucumber, seeded, chopped
- 1/2 cup chopped red onion
- 1 1/2 cups blue cheese or gorgonzola crumbles
- 1 tsp. salt
- dressing:
- 1 1/2 cups mayo
- 3 tbs. cider vinegar
- 2 tsp. Frank's Hot Sauce or Tabasco
- 2 tsp. sugar
- 1 tsp. pepper
- garnish: chopped parsley
Directions
- Place half the lettuce in a salad bowl, sprinkle with 1/2 tsp. salt.
- Layer eggs and veggies over lettuce.
- Top with rest of lettuce.
- Sprinkle on the other 1/2 tsp. salt, then top with blue cheese and bacon.
- Combine dressing ingredients and pour over bacon and cheese, chill salad.
- When ready to serve, toss salad and top with parsley.
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