24 Hour Salad

This layered 24 Hour Salad is perfect for prepping the night before! Makes putting dinner on the table easier the next night!

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Course: Salads

Cuisine: American

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings: servings

Author: Jennifer Stewart

Ingredients

1 large head iceberg lettuce roughly 6 cups
¾ cup diced celery
¾ cup diced red bell pepper
¾ cup frozen peas defrosted
½ cup sliced black olives
¾ cup cooked bacon chopped
2 ½ cups cheddar cheese shredded/grated
¾ cup mayonnaise
2 tablespoons white sugar
2 teaspoons lemon juice
½ teaspoon salt
½ teaspoon black pepper

Instructions

In a large, deep 9 x13 dish, layer the chopped lettuce.
On top, layer the celery, bell pepper, peas, and black olives.
In a small bowl, combine the mayo, sugar, lemon juice, salt, and pepper. Stir to combine.
Pour over the salad spreading as evenly as possible.
Cover with cheese and top with chopped bacon.
Cover or wrap tightly with plastic wrap.
Chill overnight (or at least 4 hours) in the fridge.
Serve:)

Notes

To avoid soggy salads, make sure to only put the dressing and toppings (like cheese and bacon) on right before serving.

This is an overnight salad so be sure the dressing is thick. You can also drain it from the rest of the salad before serving if there is too much water released.

For a crunch and a healthy fat, add in some water chestnuts or other nuts.

To make sure that your large salad has the best dressing, mix the ingredients in a food processor.

Cook your bacon in a skillet on medium-high heat with a little bit of oil for the crispiest version.

If the lettuce gets a little limp before making, submerge in ice cold water to crisp it back up.

Make this in mason jars. Start with dressing on bottom, layer lettuce on top of it. Top with remaining ingredients. Store overnight in the fridge and then turn upside down before serving.

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