I had a big family BBQ to celebrate the birth of our son Maveric. I had lots of food to make. I try to plan ahead so the food is ready before the guest arrive so I can visit and not stress out. This salad is one of my favorites (Matt’s Mom makes it often) but here is the best part, you make it ahead of time and it stays nice and crisp.
You are suppose to make this in a 9×13 glass pan, but we have always made it in a trifle bowl.
12 hour salad
- 8 cups torn Salad greens
- 1 1/2 cup chopped celery
- 1 bell pepper chopped
- 1/2 cup red onion chopped
- 1 package(10oz) frozen peas
Layer the first 5 ingredient in bowl
- 1 cup Mayonnaise
- 1 cup sour cream
- 3 TBS sugar
In bowl mix Mayo, Sour cream and sugar and spread over vegetables, top with cheese and bacon
- 1 cup shredded cheese
- 1/2 lb bacon cooked and crumbled
Cover and refrigerate overnight. But I like it best about 3 hours after I make it…..Either way works!
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