Overnight Lettuce Salad

Submitted by Cookin with Lin

"After much trial and error, I came up with this recipe for an easy side salad. When company's coming I don't want to be in the kitchen chopping vegetables, so I make this the day before. The idea for salting the lettuce is from a Cook's Country magazine article, and surprisingly it doesn't make the salad watery!"

 

• Ready In: 8hrs 30mins
• Ingredients: 20
• Serves: 12

ingredients

• Salad layers

• 1 head iceberg lettuce, chopped, DIVIDED
• 1 teaspoon salt, divided
• 4 celery ribs, chopped
• 1 carrot, grated
• 3 green onions, chopped
• 1 red pepper, chopped (may use Green Pepper)
• 10 ounces frozen peas
• 6 eggs, hard cooked, chopped (optional)

• Dressing

• 1 cup Hellmann's mayonnaise
• 1⁄2 cup sour cream
• 1 1⁄2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1 teaspoon garlic
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon dill weed
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon oregano
• 3 shakes hot sauce (to taste)

• Topping

• 1⁄2 cup feta or 1/2 cup blue cheese
• 4 slices bacon, cooked, crumbled

directions

1. In large glass salad bowl, layer 1/2 chopped Lettuce, sprinkled with 1/2 teaspoons Salt. Then layer next 6 ingredients in any order you like. Top with other 1/2 chopped Lettuce sprinkled with 1/2 tsp.Salt.
2. In separate bowl, combine all dressing ingredients and spread evenly over top layer.
3. Sprinkle Cheese and Bacon over all. Refrigerate (8 to 24 hours).
4. Toss just before serving.