Overnight Salad
Although Kate’s classroom was organized in layers and wasn’t finished “overnight”, this layered salad is! The salad marinates and is ready to enjoy the next day.
1 head of iceberg lettuce, torn in pieces
½ cup chopped celery
1 10 oz package frozen peas, thawed, but not cooked
4 oz. shredded cheddar or Swiss cheese
2 hard boiled eggs, chopped
1 green pepper, chopped
Layer above ingredients in a glass bowl or oblong pan.
Combine these ingredients for the dressing:
1 cup mayonnaise (not salad dressing)
2 Tbsp. milk
2 Tbsp. sugar
Pour over salad and spread to sides of bowl. Cover and refrigerate overnight. The dressing will work its way down to the salad. Fry 8 strips bacon and drain. Crumble and refrigerate. Before serving the salad, sprinkle bacon over top. You may also want to sprinkle extra cheese on top.