Overnight Blt Salad
Elevate your make-ahead meal game with this irresistible Overnight BLT Salad, a perfect blend of crisp textures, bold flavors, and effortless preparation. Layered in a stunning glass bowl, this salad features crunchy romaine lettuce, juicy cherry tomatoes, sweet thawed peas, savory crumbled bacon, and rich shredded cheddar cheese, all enveloped in a creamy Parmesan-mayo dressing. Refrigerated overnight, the ingredients meld together for unbeatable flavor, while the final topping of green onions and optional croutons brings the perfect finishing touch. Ideal for potlucks, parties, or a make-ahead family dinner, this crowd-pleaser offers the iconic BLT flavors you love in a refreshing, layered salad format—ready to impress from the very first scoop.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 8 slices Bacon
- 1 cup Frozen peas (thawed)
- 1 cup Mayonnaise
- 1 cup Sour cream
- 0.33 cup Grated Parmesan cheese
- 1 cup Shredded cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Green onions (thinly sliced)
- 0.5 cup Croutons (optional)
Instructions
In a skillet over medium heat, cook the bacon slices until crispy. Remove them from the pan and place them on a plate lined with paper towels to drain excess fat. Once cooled, crumble the bacon into small pieces and set aside.
Chop the romaine lettuce into bite-sized pieces and spread it evenly across the bottom of a large glass bowl or trifle dish.
Slice the cherry tomatoes in half and layer them evenly over the lettuce.
Evenly sprinkle the thawed peas on top of the tomatoes.
In a medium mixing bowl, combine the mayonnaise, sour cream, grated Parmesan cheese, salt, and black pepper. Mix well until a smooth dressing is formed.
Using a spatula, spread the dressing mixture evenly over the layer of peas, making sure it completely covers the vegetables all the way to the edges of the bowl to seal in freshness.
Sprinkle the shredded cheddar cheese evenly over the dressing layer.
Top the salad with the crumbled bacon and sliced green onions for garnish. If desired, add croutons for extra crunch.
Cover the bowl tightly with plastic wrap and refrigerate overnight (or at least 8 hours) to allow the flavors to meld.
Before serving, give the salad a quick toss or serve it as-is to preserve the layered look. Enjoy!
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 37.1 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1568 mg | 121% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1709 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
