Overnight Buffet Salad

13 ingredients
7 steps

Ingredients

  • 1 bag fresh spinach
  • 1 head iceberg lettuce
  • 1 (10 oz.) pkg. frozen peas
  • 1/3 c. chopped green onion
  • 4 hard-cooked eggs, finely chopped
  • 1/2 lb. bacon, cooked and crumbled
  • 1 (1.5 oz.) double package Ranch salad dressing mix
  • 2 c. mayonnaise
  • 1/2 pt. sour cream
  • 1/2 pt. plain yogurt
  • tomato wedges
  • green pepper slices
  • ripe olives

Directions

  1. 1
    Wash spinach and lettuce.
  2. 2
    Tear into small pieces (make sure all pieces are dry and crisp).
  3. 3
    In 13 x9-inch baking dish layer half the spinach, lettuce, peas, onion, eggs and bacon.
  4. 4
    Repeat layers.
  5. 5
    In small bowl mix mayonnaise, dry salad dressing mix, sour cream and yogurt.
  6. 6
    Spread on top of salad, making sure edges are covered.
  7. 7
    Cover with plastic wrap and refrigerate overnight.

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