24-hour Picnic Salad (Cooks Country Cookbook)

By KDCooks

Ingredients

• Salad
• 1 medium head iceberg lettuce , cored and chopped rough (about 6 cups)
• 1 teaspoon salt
• 1/2 medium red onion , sliced thin
• 6 hard-cooked eggs , peeled and chopped
• 1 1/2 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
• 1 1/2 cups crumbled blue cheese
• Dressing
• 1 1/2 cups mayonnaise
• 3 tablespoons cider vinegar
• 2 tablespoons hot sauce (Franks Red Hot Sauce)
• 2 teaspoons sugar
• 1 1/2 teaspoons pepper

Preparation

Step 1

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.