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Iceberg lettuce with a mayonnaise/Miracle Whip salad dressing, then piled high with peas, hard boiled eggs, tomatoes, bits of bacon and grated Colby cheese. Put it in the refrigerator overnight and serve the next day.

Overnight Green Salad

Dina Driggs
A green salad you make the night before you serve it, with bacon, hard boiled eggs, peas, broccoli or cauliflower, cheese, tomatoes and iceberg lettuce.
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Prep Time 1 hour
Total Time 1 day
Course Salad
Cuisine American
Servings 12

Equipment

  • 1 13 x 9 Glass Dish

Ingredients
  

  • 1 Head Iceberg Lettuce
  • 1/2 Cup Parmesan Cheese grated
  • 1 12 oz. Pkg Frozen Green Peas
  • 1 Head Broccoli or Cauliflower
  • 1 lb. Bacon
  • 2 Tomatoes
  • 6 Eggs
  • 1 Cup Cheddar Cheese grated

Salad Dressing

  • 1 Cup Mayonnaise
  • 1/2 Cup Miracle Whip
  • 2-3 Tbsp. Sugar
  • 1/2 tsp. Onion Salt
  • 1/2 tsp. Celery Salt
  • 1/4 Cup White Wine Vinegar

Instructions
 

  • Make the dressing by adding ingredients and mixing well with a wire whisk or fork.
  • Cut up bacon into small pieces and fry until crisp.
  • Hard boil 6 eggs and chop into small pieces.
  • Cut iceberg lettuce into small pieces and place in a 13 x 9 pan.
  • Place eight spoonfuls of dressing on top of the lettuce and spread with a spatula. 
  • Sprinkle on the grated parmesan cheese.
  • Spread frozen peas on top of dressing and lettuce.
  • Cut broccoli into very small pieces and spread on top of  peas.
  • Cut tomatoes into cubes and spread on top of broccoli.
  • Sprinkle on hard boiled egg pieces.
  • Place cooked bacon on top of eggs.
  • Grate cheese and spread on top of bacon.
  • Cover with plastic wrap and place in the refrigerator overnight.
Keyword Bacon, Cheese, Eggs, Lettuce, Peas, Tomatoes
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