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Overnight Layered Green Salad
1 small head iceberg lettuce, torn into bite-size pieces
1 small head romaine lettuce, torn into bite-size pieces
1/2 pound bacon, cooked and crumbled
1 small purple onion, chopped
1 (10 ounce) package frozen English peas, thawed
1 medium-size sweet red pepper, chopped
1 (8 ounce) can sliced water chestnuts, drained
1 cup shredded sharp Cheddar cheese
3/4 cup mayonnaise
3/4 cup sour cream
Sweet red pepper rings
Layer first eight ingredients in the order listed in a large, clear salad bowl.
Combine mayonnaise and sour cream, stirring well. Spread over the top of the salad, sealing to the edge of the bowl.
Cover and refrigerate up to 24 hours.
Garnish, if desired.
Yields 12 servings.
Vegetable Salad Recipes