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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 50 |
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For a hearty make-ahead salad with a refreshing lemon dressing, try Overnight Salad. Gladys Serafine of Southbury, Connecticut notes, My daughter has made this often for family gatherings. Ingredients:
2 packages (10 ounces each) fresh spinach, torn |
8 hard-cooked eggs, sliced |
1 pound bacon, cooked and crumbled |
1/2 pound mushrooms, sliced |
2 large bunches romaine, torn |
3/4 cup chopped red onion |
2 cups (16 ounces) sour cream |
2 cups mayonnaise |
1/2 cup lemon juice |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded cheddar cheese |
1 package (10 ounces) frozen peas, thawed |
Directions:
1. In two 5-qt. bowls, layer spinach, eggs, bacon, mushrooms, romaine and onion. Combine the sour cream, mayonnaise, lemon juice, salt and pepper; spread evenly over the salads. Sprinkle with cheese. Cover and chill 12-24 hours. Just before serving, add peas and toss. Yield: 50 servings (about 1 cup each).
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