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Recipes // Main Dish Pasta // Overnight Layered Lettuce Salad

Overnight Layered Lettuce Salad

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By Catherine Cassidy for Taste Of Home

Ingredients:

Prep: 20 min. + chilling

  • 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 (4 ounces) shredded cheddar cheese
  • 12 bacon strips, cooked and crumbled
  • 3/4 cup dried cranberries
     

Directions:

  1. In a 3-qt. or 13x9-in. glass dish, layer the first five ingredients.

  2. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.

  3. Sprinkle top with cheese, bacon and cranberries.

  4. Refrigerate, covered, overnight.

  5. Yield: 16 servings (1 cup each).
     

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