Best 10 Overnight Layered Lettuce Salad Recipes

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Whether you're looking for a quick and easy weeknight meal or a refreshing side dish for your next party, overnight layered lettuce salad is the perfect choice. This simple but delicious salad is made with just a few ingredients and can be assembled in minutes. The key to a great overnight layered lettuce salad is to use fresh, crisp lettuce and a flavorful dressing. You can also add other toppings, such as bacon, cheese, or croutons, to customize the salad to your own taste. Once you've assembled your salad, simply cover it and refrigerate it overnight. This will allow the flavors to meld together and the lettuce to soften slightly. When you're ready to serve, simply toss the salad and enjoy!

Check out the recipes below so you can choose the best recipe for yourself!

LAYERED LETTUCE SALAD



Layered Lettuce Salad image

This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 16

1 medium head iceberg lettuce, torn
1 cup finely chopped fresh parsley
4 hard-boiled large eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed
6 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 small red onion, finely chopped
DRESSING:
1-1/2 cups mayonnaise
1/2 cup sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Additional fresh dill

Steps:

  • In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad., Refrigerate, covered, several hours or overnight. If desired, top with additional dill.

Nutrition Facts :

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

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.

LAYERED SALAD



Layered Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 15

2 heads iceberg lettuce, chopped
4 tomatoes, cut into wedges
8 ounces baby spinach
8 Perfect Hard Boiled Eggs, recipe follows, chopped
Salt and freshly ground black pepper
1 pound bacon, cooked and chopped
1 bunch green onions, thinly sliced
8 ounces grated sharp Cheddar
One 10-ounce bag frozen peas, partially thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 eggs

Steps:

  • For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
  • For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
  • Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
  • Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

LAYERED LETTUCE SALAD



Layered Lettuce Salad image

This recipe came from an old Pine to Prairie Cookbook that the recipes were donated to. The telephone Pioneers of America made the book. My mother gave me three of these cookbooks and our family has used a lot of the recipes. This book has recipes from people who live all over the state of Minnesota. This is Yummy and great for a crowd, picnic, or holiday get togethers!

Provided by Beaner in Washington

Categories     Pork

Time 10h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 head lettuce
1 cup celery, diced
4 hardboiled egg, sliced
1 (10 ounce) package frozen peas, thawed
1/2 cup diced green pepper
1 medium sweet onion, chopped
8 slices bacon, fried and diced
2 cups mayonnaise
2 tablespoons sugar
4 ounces grated cheddar cheese

Steps:

  • Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
  • Layer the rest of the ingredients in the order given, do not cook peas.
  • Add the sugar to the mayonnaise and spread over the top as you would frosting.
  • Top with grated cheese.
  • Cover and refrigerate for 8 to 10 hours.
  • Bacon bits can be used for bacon.

SEVEN LAYER SALAD



Seven Layer Salad image

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Provided by Leah Mae

Categories     Salad

Time 30m

Yield 12

Number Of Ingredients 9

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
  • Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g

MISS BETTY'S 24 HOUR LETTUCE SALAD



Miss Betty's 24 Hour Lettuce Salad image

A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do!

Provided by Peach822

Categories     Salad     Green Salad Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 12

¾ pound sliced bacon
1 large head iceberg lettuce, shredded
¼ cup sliced onion
¼ cup thinly sliced celery
1 (8 ounce) can water chestnuts, drained and sliced
1 (10 ounce) package frozen peas
1 cup mayonnaise, or to taste
1 tablespoon white sugar
2 tablespoons grated Romano or Parmesan cheese
4 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 11.3 g, Cholesterol 49.6 mg, Fat 19.9 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 4 g, Sodium 385.7 mg, Sugar 5.5 g

OVERNIGHT SALAD (SEVEN LAYER SALAD)



Overnight Salad (Seven Layer Salad) image

A perfect combination of layers dressed with a delicious homemade dressing makes for a gorgeous salad!

Provided by Holly Nilsson

Categories     Side Dish

Time 15m

Number Of Ingredients 11

1 head iceberg lettuce (chopped)
2 cups tomatoes (diced, or sliced cherry tomatoes)
2 cups frozen peas (defrosted (uncooked))
½ cup green onions (or red onions, sliced)
8 hard boiled eggs (cooled, peeled and chopped)
2 cups cheddar cheese (shredded)
8 slices bacon (cooked crisp and crumbled)
¾ cup sour cream
1 cup mayonnaise
2 tablespoons sugar
1 teaspoon seasoned salt

Steps:

  • Combine all dressing ingredients in a small bowl and mix well.
  • Place lettuce in the bottom of a large bowl (or 9x13 pan).
  • Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.
  • Cover salad and refrigerate at least 4 hours or overnight.
  • Top with bacon before serving.

Nutrition Facts : Calories 383 kcal, Carbohydrate 9 g, Protein 13 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 587 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

STAY CRISP LAYER SALAD



Stay Crisp Layer Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Number Of Ingredients 11

1 head iceburg lettuce
1 10-ounce package fresh spinach
1 bunch green onions, chopped
1 can peas, washed and drained
1 jar bacon bits
7 hard cooked eggs, chopped
8 ounces grated cheddar cheese
Parmesan cheese
1 cup sour cream
1/2 cup sugar
1/2 cup mayonnaise

Steps:

  • Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight.
  • Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients.

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

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 LETTUCE SALAD



Overnight Lettuce Salad image

After much trial and error, I came up with this recipe for an easy side salad. When company's coming I don't want to be in the kitchen chopping vegetables, so I make this the day before. The idea for salting the lettuce is from a Cook's Country magazine article, and surprisingly it doesn't make the salad watery!

Provided by Cookin with Lin

Categories     Vegetable

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 20

1 head iceberg lettuce, chopped, DIVIDED
1 teaspoon salt, divided
4 celery ribs, chopped
1 carrot, grated
3 green onions, chopped
1 red pepper, chopped (may use Green Pepper)
10 ounces frozen peas
6 eggs, hard cooked, chopped (optional)
1 cup Hellmann's mayonnaise
1/2 cup sour cream
1 1/2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon garlic
1/2 teaspoon black pepper
1/4 teaspoon dill weed
1/4 teaspoon basil
1/4 teaspoon oregano
3 shakes hot sauce (to taste)
1/2 cup feta or 1/2 cup blue cheese
4 slices bacon, cooked, crumbled

Steps:

  • In large glass salad bowl, layer 1/2 chopped Lettuce, sprinkled with 1/2 teaspoons Salt. Then layer next 6 ingredients in any order you like. Top with other 1/2 chopped Lettuce sprinkled with 1/2 tsp.Salt.
  • In separate bowl, combine all dressing ingredients and spread evenly over top layer.
  • Sprinkle Cheese and Bacon over all. Refrigerate (8 to 24 hours).
  • Toss just before serving.

Tips:

  • To save time, use pre-shredded lettuce and cheese.
  • For a sweeter dressing, use honey or maple syrup instead of sugar.
  • Add some chopped nuts or seeds for a crunchy texture.
  • Layer the salad in a clear glass bowl or trifle dish so you can see all the pretty layers.
  • Serve the salad immediately or chill it in the refrigerator for up to 24 hours before serving.

Conclusion:

Overnight Layered Lettuce Salad is a wonderfully easy summer salad recipe that requires no cooking. With its vibrant colorful layers, you can whip up this delightful salad in just 15 minutes! And the best part? You can make it ahead of time, which makes it perfect for busy weeknights. The combination of crisp lettuce, juicy tomatoes, creamy avocado, crunchy bacon, and a tangy dressing is sure to please everyone at your table. So next time you're looking for a quick and easy salad recipe, give this Overnight Layered Lettuce Salad a try. You won't be disappointed!

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