Overnight Buffet Salad

Name: Overnight Buffet Salad
Prep time: 49 h
Total time: 49 h
Yield: 12-14 serving(s)
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

(2)

Recipe by Miss Annie

This is a great tasting salad to take to your next potluck or serve at your next dinner party. It feeds a lot of people and it is easy to make. The prep time includes the refrigeration of the greens after washing (I let the lettuce crisp up 24 hours) and the refrigeration of the completed salad for 24 hours.

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READY IN: 49hrs

SERVES: 12-14

UNITS: US

INGREDIENTS

Nutrition

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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