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Overnight Salad Recipe

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This recipe for Overnight Salad, by , is from The Gundrum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ed Gundrum

Category:
Category:

Ingredients:  
Ingredients:  
1 head lettuce cut into bite size pieces,
1 cup finely diced celery,
1 cup diced green pepper,
1/2 cup green onions chopped (I use a cup),
1 (16oz.) pkg. frozen peas (uncooked),
10 radishes (sliced),
1 can sliced water chestnuts (optional),
1/2 lb. cheddar cheese (shredded),
1/2 lb. bacon ( cut into 1/2" pieces and cooked crispy),
2 - 3 hard boiled eggs (chopped),

Dressing:
2 cups mayonnaise,
2 tbsp. sugar,
1/2 tsp. garlic powder,
1 tbsp. seasoned salt

Directions:
Directions:
Use a 9 x 13 glass (or plastic) pan. Place ingredients in layers in this order, lettuce, celery, green pepper, onions, peas, radishes, water chestnuts (even you guys can't screw this up). Spread the dressing over the salad (like frosting on a cake) and completely seal the edges (no holes). If your going to attack this like a bull in a china shop, make a batch and a half of the dressing so you surely will have enough ( I hope you can do the math). Sprinkle with the shredded cheese. Cover tightly with plastic wrap and refrigerate overnight. When ready to serve, sprinkle with chopped cooked bacon and chopped hard boiled eggs.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Pain in the butt but worth it
Personal Notes:
Personal Notes:
Not an original but there will not be any leftovers.

 

 

 

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