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This Week's Top Recipes

Worth-The-Wait Salad

No-CookDiner-StylePotluck

Time: 12 hours 20 minutes

Yield: 12 servings

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About

Hold the ants and the flies! This long-in-coming dish HAS to make its debut at your next picnic! Partial to the checkered-tablecloth-life, Worth-The-Wait Salad is getting impatient and just needs to be on the hot-but-not-sweating-it menu at your next social gathering. Fresh-from-the-garden mixed greens are layered and weighed-down-but-loving-it with crunchy celery, pepped-up green peppers, feisty red onions, and sweet green peas, and are sitting tight and right waiting on that tangy-sweet creamy mayo dressing, ageless cheddar cheese, and succulent crumbled bacon to join them for an unforgettable, once-in-a-lifetime, got-to-have-it kind of salad. Worth-The-Wait Salad is quick to make and harder to wait for, but we know that absence makes the heart grow fonder.

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Ingredients

  • 8 cups mixed salad greens, torn
  • 1 1/2 cups celery, chopped
  • 2 medium green peppers, chopped
  • 1 medium red onion, chopped
  • 2 1/2 cups frozen peas, thawed
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1 cup cheddar cheese, shredded
  • 1/2 pound bacon strips, cooked and crumbled

Directions

Step 1 -In a 3-quart bowl or 9x13-inch baking dish, add the mixed greens to the bottom of the bowl/dish.

Step 2 -Evenly layer the celery, the green peppers, the onions, and the peas on the top of the mixed greens layer.

Step 3 -In a medium bowl, add the mayonnaise, the sour cream, and the sugar and mix to combine.

Step 4 -Evenly spread the mayonnaise mixture over the top of the pea layer.

Step 5 -Evenly sprinkle the cheddar cheese and the crumbled bacon over the top of the mayonnaise mixture layer.

Step 6 -Cover and transfer the salad to the refrigerator, for at least 12 hours and up to overnight.

Step 7 -Serve.

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