|
Overnight Layered Lettuce Salad
|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
Preptime |
|
20 min - chilling
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 medium head iceberg lettuce, torn
|
|
1 medium green pepper, chopped
|
|
1 small sweet red pepper, chopped
|
|
1 medium onion, sliced and seperated into rings
|
|
2 cups frozen peas
|
|
1 cup mayonnaise
|
|
2 tbsp sugar
|
|
1 cup shredded cheddar cheese
|
|
12 bacon strips, cooked and crumbled
|
|
|
|
3/4 cup dried cranberries
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
In a 3 quart or 13 x 9 in glass dish, layer first five ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
|
|
|
Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered overnight.
|
|
|
|
|
206 cal,16 g fat, 19 mg cholesterol, 250 mg sodium, 11 g carb, 2 g fiber, 5 g protein.
|
|
|
Originally Submitted
12/19/2014
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Overnight Layered Lettuce Salad recipe to your own private DesktopCookbook.
|