Thursday, March 7, 2013

Operation Easter Dinner: Overnight Salad

This recipe comes from Kristen, and although it is similar to the 7-layer salad recipe I posted last month, there are some differences. Kristen says, "This is a recipe from my husband's side - hands-down my favorite thing I've tried from their gatherings yet! Something else that can be made the night before and finished the next day! (a hint: Buy the "already-chopped" veggies - makes life MUCH easier!)"

1 head of lettuce (diced)
1 c. diced green onions
1 c. diced  celery
1 pkg. frozen green peas
16-oz. jar mayonnaise
1 c. parmesan cheese
1 tsp. sugar
1 tsp. garlic salt
4 large tomatoes, diced
6 eggs, boiled and diced
1 lb. of bacon, fried and crumbled

Layer lettuce in an oblong dish (should be about half full with lettuce, may not have to use the whole head).
Layer the green onions and celery on top of the lettuce. Then layer the frozen green peas over the celery.
Cover with enough mayonnaise to seal all of the peas. Be sure not to leave any openings or you will have water form in the bottom of your salad.
Layer top of mayonnaise with parmesan cheese. Sprinkle with sugar and garlic salt.
Cover and place in refrigerator overnight.

Before serving, layer tomatoes, being sure to cover the entire top, then layer diced eggs, and bacon goes on last.

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