Overnight Buffet Salad
Transform your next gathering with the vibrant and flavorful Overnight Buffet Salad—a crowd-pleasing make-ahead dish that’s as stunning as it is delicious! Layered in a clear trifle dish, this salad showcases crisp iceberg lettuce, fresh spinach, cherry tomatoes, cucumbers, red onion, and sweet peas for a nutrient-packed base. Topped with slices of hard-boiled eggs, shredded cheddar cheese, and crispy bacon, the combination of textures and flavors is truly irresistible. A creamy dressing made with mayonnaise, sour cream, and a hint of sugar ties everything together, enhancing every bite. Designed to be prepared the night before, this salad allows its flavors to meld beautifully, making it the perfect hassle-free addition to any buffet or dinner party. Whether tossed or served as-is, this Overnight Buffet Salad guarantees a fresh, colorful centerpiece that’s sure to impress!
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Recipe Information
Ingredients
- 1 head Iceberg lettuce
- 2 cups Spinach leaves
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 large Red onion
- 1 cup Frozen peas
- 4 Hard-boiled eggs
- 1 cup Cheddar cheese, shredded
- 6 slices Bacon, cooked and crumbled
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the iceberg lettuce and spinach. Tear the lettuce into bite-sized pieces and place it as the first layer in a large, clear trifle dish or salad bowl. Follow with the spinach leaves as the second layer.
Slice the cherry tomatoes in half and arrange them as the third layer on top of the spinach.
Peel the cucumber, if desired, and slice thinly. Arrange the cucumber slices as the fourth layer in the dish.
Thinly slice the red onion and place it as the fifth layer on top of the cucumber.
Rinse the frozen peas under cold water to thaw and pat them dry. Add the peas as the sixth layer.
Slice the hard-boiled eggs into rounds and layer them as the seventh layer of the salad.
Evenly sprinkle the shredded cheddar cheese as the eighth layer.
Top the salad with the crumbled bacon to add a crispy, savory finish.
In a small mixing bowl, combine the mayonnaise, sour cream, granulated sugar, salt, and black pepper. Mix until smooth and evenly spread this creamy dressing across the top of the salad as the final layer.
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld together.
When ready to serve, toss the salad or leave it layered so guests can serve themselves. Enjoy!
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.0 g | 374% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 4485 mg | 195% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 60.5 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1406 mg | 108% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3916 mg | 83% | |
*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.
