Overnightsalad Recipes
OVERNIGHT LAYERED LETTUCE SALAD
This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (1 cup each).
Number Of Ingredients 10
Steps:
- In a 4-qt. or 13x9-in. glass dish, layer the first 5 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.
Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
OVERNIGHT SALAD
A co-worker shared this recipe with me several years ago. It's never failed to be a hit when I serve it at a brunch or take it to a picnic or potluck. An added advantage is the fact you make it the day before - one less thing to worry about if you're entertaining or need to bring a "dish to pass" somewhere.
Provided by Taste of Home
Categories Brunch Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain oranges, reserving juice. Place pudding mix in a small saucepan; whisk in the lemon juice, pineapple juice, water and reserved orange juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Transfer to a bowl; cool. , Add the pineapple, oranges and marshmallows. Fold in whipped topping. Chill overnight. Just before serving, fold in banana.
Nutrition Facts : Calories 137 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 71mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.
OVERNIGHT SALAD
This recipe is from our school district cookbook. I love making this to take to people's house for dinner. It's simple yet delicious.
Provided by kris in ks
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Layer in preceding order.
- Cover tightly and refrigerate overnight.
- Toss before serving.
OVERNIGHT BUFFET SALAD
This is a great tasting salad to take to your next potluck or serve at your next dinner party. It feeds a lot of people and it is easy to make. The prep time includes the refrigeration of the greens after washing (I let the lettuce crisp up 24 hours) and the refrigeration of the completed salad for 24 hours.
Provided by Miss Annie
Categories Lunch/Snacks
Time P2DT1h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Wash spinach and lettuce and spin dry.
- Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
- In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
- In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
- Spread prepared dressing over entire top of salad, making sure the edges are covered.
- Cover with plastic wrap and refrigerate overnight.
- Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.
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