Best Overnight Layered Salad Recipes

OVERNIGHT LAYERED LETTUCE SALAD

Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

OVERNIGHT LAYERED CHICKEN SALAD

Overnight Layered Chicken Salad image

I like making this when I have friends coming for lunch the next day. I can have it all ready the night before, stick it in the fridge and turn my attention to other things. Using a store bought rotisserie chicken makes this even easier!

Provided by Hey Jude

Categories Lunch/Snacks

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

6 cups shredded iceberg lettuce
1/4 lb bean sprouts
1 (8 ounce) can water chestnuts, drained and sliced
1/2 cup thinly sliced green onion, including tops
1 medium cucumber, thinly sliced
4 cups cooked chicken, cut into 2 to 3 inch strips
2 (6 ounce) packages frozen pea pods, thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish peanut
12 -18 cherry tomatoes, halved

Steps:

Spread lettuce evenly in a wide 4-quart glass serving bowl.
Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
Pat pea pods dry and arrange on top.
In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
Spread mayonnaise mixture evenly over pea pods.
Cover and refrigerate for several hours or until the next day.
Just before serving, garnish with nuts and tomato halves.
To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.

OVERNIGHT LAYERED FRUIT SALAD

Overnight Layered Fruit Salad image

This recipe reminds me of the old "dinner on the ground" picnics from church during my childhood! It is a fruit version of the ever popular 7-Layer Salad. It should be made at least 8 hours ahead of time. It features oranges, apples and grapes atop a bed of shredded lettuce. Prep time and cooking time does not include the 8 hour chilling time! From Jack Reynolds in the Master Gardner Cookbook

Provided by breezermom

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups iceberg lettuce, shredded, well-drained and dry
2 navel oranges
2 golden delicious apples, unpeeled and thinly sliced
2 cups green seedless grapes
1/3 cup mayonnaise
1/3 cup sour cream
1 cup mild cheddar cheese, shredded (4 oz)

Steps:

Place the shredded lettuce in a deep 2-quart glass serving bowl.
Peel and section the oranges over a bowl, reserving the juice. Combine apple slices and orange juice; toss to coat. Layer apple slices over the lettuce; top with the orange sections and grapes.
Combine mayonnaise and sour cream in a small bowl; stir well. Spread mayonnaise mixture over salad, sealing to the edge of the bowl. Sprinkle with cheese. Cover and chill at least 8 hours.

OVERNIGHT LAYERED CHICKEN SALAD

OVERNIGHT LAYERED CHICKEN SALAD image

This recipe came from my cousin many years ago. It is great to take to a picnic or backyard barbecue. There won't be any leftovers, I guarantee. I rarely post recipes without pictures, but I will add a pic when I make this. 07-17-14

Provided by Ellen Bales

Categories Other Salads

Time 20m

Number Of Ingredients 11

Ingredients

6 c shredded lettuce
1/4 lb bean sprouts
1 can(s) water chestnuts, sliced & drained
1/2 c thinly sliced green onion
1 medium zucchini, thinly sliced
4 c cooked chicken (2 or 3" strips)
2 c mayonnaise
2 tsp curry powder
1 Tbsp sugar
1/2 tsp ground ginger
1/2 c spanish peanuts

Steps:

1. In a large glass bowl, distribute lettuce in an even layer. Top with bean sprouts, followed by water chestnuts, green onions, zucchini, and then chicken.
2. In a small bowl, stir together mayonnaise, curry powder, sugar, and ginger.
3. Spread mayo mixture evenly over salad. Cover dish and refrigerate 24 hours.
4. To serve, garnish with Spanish peanuts.

OVERNIGHT LAYERED FRUIT SALAD

Overnight Layered Fruit Salad image

Number Of Ingredients 7

Ingredients

2 cups shredded lettuce
2 Golden Delicious apples
2 navel oranges
2 cups seedless grapes
1/3 cup mayonnaise
1/3 cup sour cream
1 cup shredded mild Cheddar cheese

Steps:

Spread lettuce on bottom of a 2-quart dish. Core, quarter and thinly slice apples; spread over lettuce. Peel and section oranges; squeeze teaspoon or so of orange juice over apples, and arrange orange sections over top of apples. Layer grapes next. Combine mayonnaise and sour cream; spread over grapes. Sprinkle cheese over all of it. Cover tightly with plastic wrap and refrigerate overnight.

Nutrition Facts : Nutritional Facts Serves

ERMA BOMBECK'S OVERNIGHT LAYERED SALAD RECIPE - (5/5)

Erma Bombeck's Overnight Layered Salad Recipe - (5/5) image

Provided by rmille6277

Number Of Ingredients 14

Ingredients

1 med. size head iceberg lettuce, shredded (about 6 cups)
1 package (10 oz) frozen green peas, thawed slightly
1 can (8 oz) sliced water chestnuts, drained
1/2 cup thinly sliced green onion
1/2 cup thinly sliced celery
2 cups mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons sugar
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
3 hard-cooked eggs, chopped
2 3/4 lbs bacon, cooked crisp, drained and crumbled
(I use bacon bits)
2 tomatoes, cut into wedges.

Steps:

Cover bottom of shallow 3 to 4 qt baking dish with lettuce. Spread peas, water chestnuts, green onion, and celery on top. Combine mayonnaise, Parmesan cheese, sugar, seasoned salt and garlic powder in med. size bowl. Spread mixture in thin even layer over top of vegetables. Cover tightly with foil or plastic wrap and refrigerate overnight. To serve, sprinkle with eggs, then bacon. Garnish with tomato wedges.

OVERNIGHT LAYERED CHICKEN SALAD

OVERNIGHT LAYERED CHICKEN SALAD image

Categories Salad Chicken Dinner

Yield serves 10-12

Number Of Ingredients 13

Ingredients

6 cups shredded iceberg lettuce
1/4 lb. bean sprouts
1 can (8 oz) sliced water chestnuts
1/2 cup thinly sliced green onion
1 med-size cucumber, thinly sliced
4 cups cooked chicken in 2-3 inch strips
2 pkg. (6 oz each) frozen edible-pod peas, thawed
2 cups mayonnaise
2 tsp curry powder
1 tbl sugar
1/2 tsp ground giner
1/2 cup spanish-style peanuts
1 to 1 1/2 dozen cherry tomatoes, halved

Steps:

In a shallow 4 quart serving dish, distribute shredded lettuce in an even layer. Top with the bean sprouts, water chestnuts, green onion, cucumber and then chicken. Pat pea pods dry and arrange them on top. In small bowl, stir together the mayo, curry powder, sugar and ginger.Spread mayo mixture evenly over pea pods, cover dish, and refrigerate as long as 24 hours. To serve, garnish with peanuts and cherry tomato halves.

OVERNIGHT LAYERED SALAD

Overnight Layered Salad image

Make and share this Overnight Layered Salad recipe from Food.com.

Provided by Susie in Texas

Categories Weeknight

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups lettuce, Shredded
2 cups spinach, Shredded
1/2 cup radish, Sliced
2 cups chicken, cubed, Cooked
1/2 cup celery, cut diagonally
1 cup cheddar cheese, Shredded
2/3 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
2 tablespoons green onions, Sliced

Steps:

In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese.
Combine mayonnaise, worcestershire sauce and dry mustard.
Spread evenly over top of salad.
Cover and chill several hours or overnight.
Garnish with sliced green onions.
Toss just before serving.

Nutrition Facts : Calories 85.2, Fat 6.4, SaturatedFat 4, Cholesterol 19.8, Sodium 145.4, Carbohydrate 2, Fiber 0.8, Sugar 0.7, Protein 5.4

OVERNIGHT LAYERED SALAD

Overnight Layered Salad image

Number Of Ingredients 18

Ingredients

8 cups iceburg lettuce torn in bite-size pieces and crisped (about 1
2 cups carrots shredded
1 1/2 cups petite peas thawed
1 1/2 cups zucchini shredded
3/4 cup celery thinly sliced
3/4 cup green onions minced
2 teaspoons splenda
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon horseradish prepared
1/2 cup Romano cheese grated
1/2 cup vegetable oil or olive oil
3 tablespoons cider vinegar or red wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olives chopped, pitted
2 eggs hard-cooked and sieved

Steps:

1. Arrange lettuce in bottom of a shallow 4-quart glass salad bowl. Layer in order carrots, peas, zucchini, celery and green onions. Sprinkle with splenda.2. In a small bowl, mix together mayonnaise, sour cream and horseradish until well blended. Spread evenly over top of vegetables. Sprinkle with Romano cheese. Cover and chill overnight.3. Just before serving, place oil, vinegar, dry mustard, salt and pepper in a blender container or food processor bowl. Cover and blend or process.4. Garnish salad with olives and sprinkle eggs around outer edge. Pass dressing separately

Nutrition Facts : Nutritional Facts Serves

OVERNIGHT LAYERED SALAD

OVERNIGHT LAYERED SALAD image

Categories Salad Leafy Green No-Cook

Yield 6 people

Number Of Ingredients 9

Ingredients

1 Head Lettuce, torn
6 Large Eggs, hard boiled and sliced
1 10 oz package Frozen Peas, thawed
1 8 oz can Water Chestnuts, sliced
1 Bunch Radishes, sliced thin
2 C Swiss Cheese, grated
1 LB Bacon, cooked crisp and crumbled
1 C Mayonnaise
1 Bunch Green Onions, sliced thin, reserve a few for garnish

Steps:

In the bottom of a large glass bowl layer the following: Layer 1: Lettuce Layer 2: Eggs Layer 3: Peas Layer 4: Water Chestnuts Layer 5: Radishes Layer 6: Swiss Cheese Layer 7: Bacon Layer 8: Mayonnaise Layer 9: Green onions Spread mayonnaise over the top of salad, sealing layers completely. Garnish with green onions. Cover with plastic wrap and refrigerate overnight.