cool overnight pea with vegetables layered salad
(2 ratings)
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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.
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(2 ratings)
yield
16 (one cup) servings
prep time
20 Min
method
Refrigerate/Freeze
Ingredients For cool overnight pea with vegetables layered salad
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1 mdlettuce head, torn (use your favorite lettuce, i like romaine.) you can also use half lettuce and half spinach leaves.
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1 mdgreen or yellow pepper, chopped
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1 smred pepper, chopped
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1 mdonion, sliced and separated into rings (use your favorite onion. i have used both vidalia and red onion)
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2 cfrozen peas
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1 cgood quality mayonnaise (optionally may use half mayo and half greek yogurt)
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1-2 Tbspwhite sugar, to taste
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1 ccheddar cheese, shredded or any cheese mixture
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12 slicebacon, cooked crisp and crumbled
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3/4 cdried cranberries
How To Make cool overnight pea with vegetables layered salad
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1In a 4 quart glass bowl or 13X9 inch glass dish, layer, in order listed, the first 5 ingredients.
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2In a small bowl, mix mayonnaise (or mayo and yogurt) with sugar; spoon over salad and spread to cover.
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3Sprinkle with cheese, bacon and cranberries. Refrigerate, covered, overnight.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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