This overnight salad is a great recipe for any occasion but it's especially well-suited to those where you want to feed a crowd. The crunchy vegetables combine very well with the creamy mayonnaise dressing.
Ingredients
1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries
Instructions
1Assemble the layers
2Place the lettuce, green pepper, red pepper, onion and peas in layers in a 13x9-inch or 4-quart glass dish. Mix the mayonnaise and sugar in another bowl and spoon it over the top of the vegetables. Spread the mayo around to ensure the top layer is covered.
3Add the toppings and refrigerate
4Sprinkle the cheese, bacon and cranberries over the top of the mayonnaise, in that order. Cover the dish and place it in the refrigerator. Let it sit overnight.
