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12-Hour Salad

4.9 | 20 Reviews
Total Time:Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Dorothy Bowen, Thomasville, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 25, 2023

This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. —Dorothy Bowen, Thomasville, North Carolina

TEST KITCHEN APPROVED

12-Hour Salad

4.9 | 20 Reviews Add your review
Yield:12 servings
Prep:20 min
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Ingredients

  • 8 cups torn mixed salad greens
  • 1-1/2 cups chopped celery
  • 2 medium green peppers, chopped
  • 1 medium red onion, chopped
  • 2-1/2 cups frozen peas (about 10 ounces), thawed
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1 cup shredded cheddar cheese
  • 1/2 pound bacon strips, cooked and crumbled
Text Ingredients
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Directions

  1. Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas.
  2. Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.

Nutrition Facts

1 cup: 280 calories, 23g fat (7g saturated fat), 22mg cholesterol, 347mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 8g protein.
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