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cool overnight pea with vegetables layered salad

(2 ratings)
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Private Recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

I have used this recipe for many years. I don't know where I got it originally or what it is called but this is my version. I did not see it on JAP so I decided to post. This is so much more than a pea salad. The cranberries add a tangy sweetness and really go well with the crunchy bacon. Did I mention the cheese?! Great to make the night before your barbeque or pot luck and so cool for the hot weather.

(2 ratings)
yield 16 (one cup) servings
prep time 20 Min
method Refrigerate/Freeze

Ingredients For cool overnight pea with vegetables layered salad

  • 1 md
    lettuce head, torn (use your favorite lettuce, i like romaine.) you can also use half lettuce and half spinach leaves.
  • 1 md
    green or yellow pepper, chopped
  • 1 sm
    red pepper, chopped
  • 1 md
    onion, sliced and separated into rings (use your favorite onion. i have used both vidalia and red onion)
  • 2 c
    frozen peas
  • 1 c
    good quality mayonnaise (optionally may use half mayo and half greek yogurt)
  • 1-2 Tbsp
    white sugar, to taste
  • 1 c
    cheddar cheese, shredded or any cheese mixture
  • 12 slice
    bacon, cooked crisp and crumbled
  • 3/4 c
    dried cranberries

How To Make cool overnight pea with vegetables layered salad

  • 1
    In a 4 quart glass bowl or 13X9 inch glass dish, layer, in order listed, the first 5 ingredients.
  • 2
    In a small bowl, mix mayonnaise (or mayo and yogurt) with sugar; spoon over salad and spread to cover.
  • 3
    Sprinkle with cheese, bacon and cranberries. Refrigerate, covered, overnight.
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