overnight tossed green salad
A make-ahead salad for potlucks or picnics!
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prep time
8 Hr 15 Min
cook time
20 Min
method
No-Cook or Other
yield
12 serving(s)
Ingredients
- SALAD:
- 1 - head iceberg lettuce, torn
- 10 ounces fresh spinach, torn
- 1/2 cup sliced green onions
- 10 ounces package frozen English peas, thawed and drained
- 1 pound bacon, cooked and crumbled
- 2 cups cherry tomatoes
- DRESSING:
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon dried whole basil, crushed
- 1 teaspoon dried whole oregano, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
How To Make overnight tossed green salad
-
Step 1Place the torn lettuce in a large serving bowl; top with the torn spinach.
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Step 2Layer the green onions, peas, bacon, and cherry tomatoes in the order listed over the spinach layer.
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Step 3Spread the dressing over the cherry tomato layer. Cover and chill for 8 hours.
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Step 4Toss gently to combine just before serving.
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Step 5Dressing: Place all ingredients in a medium bowl. Stir until well blended. Add to the salad when serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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