Sunday, January 4, 2015
This Overnight Layered Lettuce Salad was a delicious addition to our Christmas Eve dinner.
Overnight salad from Taste of Home magazine
1 medium head iceberg lettuce torn ( I used butter crunch lettuce)
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium red onion sliced thin and separated into rings
2 cups frozen peas ( about 10 0z.)
1 cup mayonnaise
2 Tblsp. sugar
1 cup (4 oz) shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries
1. In a 3 qt. or circular glass bowl, layer first five ingredients.
In a small bowl, mix mayonnaise and sugar; spoon over salad spreading it around to cover all.
2. Sprinkle top with cheese, bacon, cranberries and cover, then refrigerate overnight.
3. Win serving add the avocado cut up into pieces over the whole salad.
16 servings at 1 cup each