24-hour Picnic Salad (Cooks Country Cookbook) Recipe

Published: March 27, 2011

YIELD: 12 servings

Ingredients

	Salad
1	medium head iceberg lettuce , cored and chopped rough (about 6 cups)
1	teaspoon salt
½	medium red onion , sliced thin
6	hard-cooked eggs , peeled and chopped
1½	cups frozen peas
4	ribs celery , sliced thin
1	red bell pepper , seeded and chopped
1	medium cucumber , halved, seeded and sliced thin
1	pound bacon , cooked until crisp and crumbled
1½	cups crumbled blue cheese
	Dressing
1½	cups mayonnaise
3	tablespoons cider vinegar
2	tablespoons hot sauce (Franks Red Hot Sauce)
2	teaspoons sugar
1½	teaspoons pepper

Directions

1. For the salad: Place half of lettuce in large serving bowl and sprinkle with 1/2 teaspoon salt. Rinse sliced onion under cold water; pat dry with paper towels. Layer onion, eggs, peas, celery, bell pepper, and cucumber over lettuce. Add remaining lettuce to bowl, sprinkle with remaining 1/2 teaspoon salt, and top with bacon and cheese.

2. For the dressing: Combine all ingredients and spread dressing evenly over top of salad. Cover with plastic and refrigerate at least 8 hours or up to 24 hours. Remove plastic wrap and toss until salad is evenly coated with dressing. Serve.