Overnight Layered Lettuce Salad Recipe

By ldelmas

Ingredients

• 1 medium head iceberg lettuce, torn
• 1 medium green pepper, chopped
• 1 small sweet red pepper, chopped
• 1 medium onion, sliced and separated into rings
• 2 cups frozen peas (about 10 ounces)
• 1 cup mayonnaise
• 2 tablespoons sugar
• 1 cup (4 ounces) shredded cheddar cheese
• 12 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
• 3/4 cup dried cranberries

Preparation

Step 1

In a 4-qt. or 13x9-in. glass dish, layer the first five 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.
Yield: 16 servings (1 cup each).

Originally published as Overnight Layered Lettuce Salad in Taste of Home
December 2014, p43