Overnight Layered Salad Recipe


  • 1 head iceberg lettuce chopped
  • 2 cups diced tomatoes or sliced cherry tomatoes
  • 2 cups frozen peas defrosted (uncooked)
  • 1/2 cup sliced green onions or red onions
  • 8 hard boiled eggs cooled, peeled and chopped
  • 2 cups cheddar cheese shredded
  • 8 slices bacon cooked crisp and crumbled
  • 3/4 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon seasoned salt


  1. Combine all dressing ingredients in a small bowl and mix well.
  2. Place lettuce in the bottom of a large bowl (or 9×13 pan).
  3. Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.
  4. Cover salad and refrigerate at least 4 hours or overnight.
  5. Top with bacon before serving.

Nutrition Facts

Calories: 383

Carbohydrates: 9g

Protein: 13g

Fat: 33g

Saturated Fat: 11g

Cholesterol: 169mg

Sodium: 587mg

Potassium: 306mg

Fiber: 2g

Sugar: 6g

Vitamin A: 1128IU

Vitamin C: 15mg

Calcium: 189mg

Iron: 1mg

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