Overnight Buffet Salad
- Ready In:
- 49hrs
- Ingredients:
- 11
- Serves:
-
12-14
ingredients
- 1 bunch spinach
- 1 head red leaf lettuce
- 1 head butter lettuce
- 1 (10 ounce) package frozen peas
- 1 bunch chopped green onion
- 4 -5 hard-boiled eggs, grated
- 1⁄2 lb bacon, cooked and crumbled
- 2 (1 1/2 ounce) packages ranch dressing mix
- 2 cups mayonnaise
- 1 cup sour cream
- 1 cup plain yogurt
directions
- Wash spinach and lettuce and spin dry.
- Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
- In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
- In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
- Spread prepared dressing over entire top of salad, making sure the edges are covered.
- Cover with plastic wrap and refrigerate overnight.
- Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.
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RECIPE SUBMITTED BY
Miss Annie
United States