This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. —Dorothy Bowen, Thomasville, North Carolina
12-Hour Salad
12-Hour Salad
Prep Time
20 min
Yield
12 servings
Ingredients
- 8 cups torn mixed salad greens
- 1-1/2 cups chopped celery
- 2 medium green peppers, chopped
- 1 medium red onion, chopped
- 2-1/2 cups frozen peas (about 10 ounces), thawed
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tablespoons sugar
- 1 cup shredded cheddar cheese
- 1/2 pound bacon strips, cooked and crumbled
Directions
- Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas.
- Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.
Nutrition Facts
1 cup: 280 calories, 23g fat (7g saturated fat), 22mg cholesterol, 347mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 8g protein.
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