Overnight Salad
Elevate your make-ahead meals with this vibrant and flavorful Overnight Salad, a show-stopping layered dish that’s as practical as it is delicious. Perfect for gatherings, holidays, or simple weeknight dinners, this no-cook recipe combines crisp Romaine lettuce, sweet frozen peas, juicy cherry tomatoes, crunchy cucumbers, and savory red onions—all topped with smoky bacon and a generous sprinkle of shredded cheddar cheese. The creamy dressing, made with mayonnaise, sour cream, a hint of sugar, and seasonings, locks in freshness while blending harmoniously with the ingredients overnight in the refrigerator. Served in a clear glass bowl to highlight its colorful layers, this salad is not only a feast for the palate but also a centerpiece for the table. With just 20 minutes of prep and no cooking required, this Overnight Salad guarantees crowd-pleasing results with minimal effort.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Frozen peas
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 1 small Red onion
- 0.5 cup Cooked bacon
- 1 cup Shredded cheddar cheese
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
Wash and dry the romaine lettuce thoroughly. Chop it into bite-sized pieces and layer it evenly on the bottom of a large clear glass bowl to showcase the layers.
Evenly spread the frozen peas over the lettuce layer. No need to thaw the peas; they will defrost overnight.
Slice the cherry tomatoes in half and distribute them over the peas in an even layer.
Peel and slice the cucumber into thin rounds. Add the cucumber slices as the next layer.
Thinly slice the red onion and separate the rings. Scatter the onion rings over the cucumber layer.
Sprinkle the crumbled bacon on top of the onion layer, followed by an even layer of shredded cheddar cheese.
In a medium bowl, whisk together the mayonnaise, sour cream, granulated sugar, salt, and black pepper to create the dressing.
Spread the dressing over the top of the salad, sealing to the edges to prevent air from reaching the layers below. This helps to keep the salad fresh and crisp.
Cover the salad bowl tightly with plastic wrap or a lid and refrigerate for at least 8 hours or overnight.
Before serving, garnish the salad with chopped fresh parsley if desired. Serve directly from the bowl, scooping through all the layers to ensure everyone gets a taste of every ingredient.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 310 mg | 7% | |
*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.
