Best 20 Overnight Salad Recipes

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Embark on a culinary adventure with the captivating overnight salad saga. Discover the art of combining unlikely ingredients, creating a symphony of flavors that will tantalize your taste buds and awaken your senses. Explore the secrets of harmonizing diverse textures, transforming ordinary components into an extraordinary ensemble. Get ready to embark on a culinary journey that promises to redefine your perception of salads and redefine the boundaries of your gastronomic experiences.

Let's cook with our 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

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 FRUIT SALAD



Overnight Fruit Salad image

I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. -Eileen Duffeck, Lena, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 11

3 large eggs, beaten
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons butter
2 cups green grapes
2 cups miniature marshmallows
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
2 cups heavy whipping cream, whipped
1/2 cup chopped pecans

Steps:

  • In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY OVERNIGHT FRUIT SALAD



Creamy Overnight Fruit Salad image

Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 12h30m

Yield 8

Number Of Ingredients 10

2 eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice
1 tablespoon butter or margarine
3/4 cup whipping cream
1 can (15 oz) pitted dark sweet cherries in syrup, drained
2 cans (20 oz each) pineapple chunks in juice, drained, 2 tablespoons juice reserved
3 seedless oranges, peeled, cut into small chunks
1 cup miniature marshmallows

Steps:

  • In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
  • In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
  • In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 Cup), Sodium 40 mg, Sugar 27 g, TransFat 1/2 g

OVERNIGHT MARINATED VEGETABLE SALAD



Overnight Marinated Vegetable Salad image

One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 cups fresh cauliflowerets
2 cups sliced fresh mushrooms
1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
1/2 to 3/4 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MOM'S OVERNIGHT MACARONI SALAD



Mom's Overnight Macaroni Salad image

When I got married this was one of the first recipes I asked from my mom. Prep and Cook Times, Servings are my guesses... It does make a lot!

Provided by Melanie M

Categories     Weeknight

Time P1DT30m

Yield 10 serving(s)

Number Of Ingredients 10

1 (16 ounce) box spiral shaped pasta, cooked and drained
6 hard-boiled eggs, chopped
1 small onion, chopped
2 celery ribs, sliced
1 teaspoon celery seed
1 cup mayonnaise
1/2 cup vinegar
1/2 cup sugar
1 teaspoon turmeric
1/2 cup water

Steps:

  • After cooking and draining macaroni, mix first set of ingredients together, while macaroni is still warm.
  • In another bowl mix together second set of ingredients until it is smooth.
  • Then pour it over the macaroni and stir.
  • Cover and refrigerate OVERNIGHT.
  • It will be bright yellow and real good the next day!

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

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 SALAD



Overnight Salad image

This recipe is from our school district cookbook. I love making this to take to people's house for dinner. It's simple yet delicious.

Provided by kris in ks

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 head lettuce, chopped fine
1 onion, chopped fine
1 head cauliflower, chopped fine
1 lb bacon, fried crisp and crumbled
1/4 cup sugar
2 cups mayonnaise
1/3 cup parmesan cheese

Steps:

  • Layer in preceding order.
  • Cover tightly and refrigerate overnight.
  • Toss before serving.

OVERNIGHT FRUIT SALAD



Overnight Fruit Salad image

I don't remember where I originally got this recipe, but I've made it many times beginning mid-1960's. For months I've been searching for the recipe to post it. Then today it showed up in my e-mail from a daily recipe site. I've added to the ingredients and directions. The original recipe called for one can of cherries, so that's what I listed in the ingredients, but I prefer two cans of cherries. Look for Royal Ann or Royal Cherries. If you sub a different kind of cherries or other fruit I have no idea how it will turn out. The original recipe didn't call for bananas. I always use 2 or 3 bananas. Leave out them out if you don't like them. Same for the nuts. Be SURE to make this a minimum of 12 hours before serving - 24 hours is better. The first time I made it was for a family gathering. I tasted it right away - it was terrible. The next day it was great. What a difference a day makes! As you can tell from the ingredients, this is sweet.

Provided by Ann Marie F

Categories     Oranges

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 15

2 large eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice (see below)
1 tablespoon margarine or 1 tablespoon butter
1 dash salt
3/4 cup heavy whipping cream
1 (16 1/2 ounce) can pitted royal anne or queen anne sweet cherries, drained (I prefer two cans)
2 (15 1/4 ounce) cans pineapple chunks in juice, drained (reserve juice)
2 tablespoons pineapple juice, reserved from the pineapple
2 (11 ounce) cans mandarin orange segments, drained
1 cup miniature marshmallow (or one bag)
1 sliced banana, to taste (optional)
1 cup nuts, coarsely chopped, depending on whether you like the crunch of nuts in your fruit salad (mixed in or sprinkled on top) (optional)
1 cup maraschino cherry, to taste, for garnish, pretty sprinkled over the top since this is a very white-looking dish (optional)

Steps:

  • Prepare cooked Dressing:.
  • Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
  • Let it cool while you beat the whipping cream.
  • Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
  • Fold a spoonful of the cooled egg mixture into into the whipped cream.
  • Fold the rest of the cooled egg mixture into the whipped cream.
  • If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
  • Add fruit& nuts to the dressing.
  • Refrigerate at least 12 hours to blend flavors.
  • Garnish with Maraschino cherries.
  • Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.

OVERNIGHT CORNBREAD SALAD



Overnight Cornbread Salad image

This is a good and easy recipe.

Provided by Charlotte

Categories     Salad

Time P1DT1h40m

Yield 16

Number Of Ingredients 5

2 (8 ounce) packages dry corn bread mix
1 red onion, chopped
1 green bell pepper, chopped
1 tomato, chopped
4 cups mayonnaise

Steps:

  • Prepare cornbread according to the box instructions. Cool, crumble and place in a large bowl.
  • Mix in red onion, bell pepper, tomato, and mayonnaise. Cover, and refrigerate for at least 18 hours.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 21.8 g, Cholesterol 21.6 mg, Fat 46.4 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 764.4 mg, Sugar 4.3 g

OVERNIGHT CHICKEN AND FRUIT SALAD



Overnight Chicken and Fruit Salad image

Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor.

Provided by kirklandcook

Categories     Salad

Time 8h20m

Yield 8

Number Of Ingredients 12

3 cups cubed cooked chicken
1 pound seedless red grapes, halved
1 (15 ounce) can pineapple chunks, drained
1 cup sliced celery
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 cup toasted slivered almonds
1 papaya - peeled, seeded, and sliced
1 avocado - peeled, pitted, and sliced

Steps:

  • Combine chicken, grapes, pineapple chunks, celery, and water chestnuts in a large salad bowl. Mix mayonnaise, soy sauce, lemon juice, and curry powder in a separate bowl. Pour dressing over salad and toss lightly to coat. Cover and chill 8 hours to overnight. Stir almonds into salad just before serving; garnish with papaya and avocado slices.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 30.3 g, Cholesterol 36.8 mg, Fat 35.5 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 5.2 g, Sodium 311 mg, Sugar 20.3 g

OVERNIGHT VEGETABLE SALAD



Overnight Vegetable Salad image

My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 11

1 can (16 ounces) tiny green peas, drained
1 can (14-1/2 ounces) French-style green beans, drained
1 can (7 ounces) white or shoepeg corn, drained
1 medium onion, finely chopped
3/4 cup finely chopped celery
2 tablespoons chopped pimientos, optional
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight.

Nutrition Facts :

OVERNIGHT SALAD



Overnight Salad image

A co-worker shared this recipe with me several years ago. It's never failed to be a hit when I serve it at a brunch or take it to a picnic or potluck. An added advantage is the fact you make it the day before - one less thing to worry about if you're entertaining or need to bring a "dish to pass" somewhere.

Provided by Taste of Home

Categories     Brunch     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 can (11 ounces) mandarin oranges
1 package (3 ounces) cook-and-serve vanilla pudding mix
3 tablespoons lemon juice
2 tablespoons unsweetened pineapple juice
1 tablespoon water
3/4 cup pineapple tidbits, drained
1 cup miniature marshmallows
1 cup whipped topping
1 medium banana, sliced

Steps:

  • Drain oranges, reserving juice. Place pudding mix in a small saucepan; whisk in the lemon juice, pineapple juice, water and reserved orange juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Transfer to a bowl; cool. , Add the pineapple, oranges and marshmallows. Fold in whipped topping. Chill overnight. Just before serving, fold in banana.

Nutrition Facts : Calories 137 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 71mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.

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.

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

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.

PARTY SIZE OVERNIGHT PASTA SALAD



PARTY SIZE OVERNIGHT PASTA SALAD image

I first made this delicious salad about 20 years ago, when my then boyfriend now husband & I began dating. It was our first Family Christmas together. That was the beginning of a long list of many recipes, that I have made for him over the years. Today I made this recipe for my neighbor, who Is having a Birthday Party for her...

Provided by Rose Mary Mogan

Categories     Pasta Salads

Time 35m

Number Of Ingredients 14

1 lb elbow macaroni or other pasta of choice
1 large red onion, chopped
1 bunch green onions chopped
1 large red bell pepper, chopped
2 medium green bell peppers, chopped
3 c shredded carrots
1/3 c chopped chive
SALAD DRESSING FOR PASTA SALAD
1 can(s) condensed milk, not evaporated
2 c mayonnaise or miracle whip
1/2-3/4 c sugar
1 c apple cider vinegar
1 tsp kosher salt
1 Tbsp black pepper

Steps:

  • 1. These are some of the main ingredients used to make the salad. I prefer Mayonnaise over Miracle Whip for my salads, because of the extra punch of flavor I feel it gives, but that is a matter of choice. Use what you like best.
  • 2. Cook pasta till Al Dente or according to directions on package. Then drain immediately and rinse in cold water. Set aside till needed. NOTE: LEAVING PASTA IN HOT WATER WILL ALLOW IT TO CONTINUE COOKING.
  • 3. Prep all of the veggies and set aside till needed.
  • 4. Add the condensed milk, Mayonnaise or Miracle whip, vinegar & sugar to a large bowl, add in the spices, then beat or whisk until creamy & smooth & blended together.
  • 5. Add in all the veggies, chopped chive and stir until well mixed together.
  • 6. Pour into casserole dish or 9 X12 size deep dish pan. Garnish as desired. Refrigerate at least 6 hours, but preferably over night. Stir just before serving.

OVERNIGHT BUFFET SALAD



Overnight Buffet Salad image

This is a great tasting salad to take to your next potluck or serve at your next dinner party. It feeds a lot of people and it is easy to make. The prep time includes the refrigeration of the greens after washing (I let the lettuce crisp up 24 hours) and the refrigeration of the completed salad for 24 hours.

Provided by Miss Annie

Categories     Lunch/Snacks

Time P2DT1h

Yield 12-14 serving(s)

Number Of Ingredients 11

1 bunch spinach
1 head red leaf lettuce
1 head butter lettuce
1 (10 ounce) package frozen peas
1 bunch chopped green onion
4 -5 hard-boiled eggs, grated
1/2 lb bacon, cooked and crumbled
2 (1 1/2 ounce) packages ranch dressing mix
2 cups mayonnaise
1 cup sour cream
1 cup plain yogurt

Steps:

  • Wash spinach and lettuce and spin dry.
  • Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
  • In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
  • In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
  • Spread prepared dressing over entire top of salad, making sure the edges are covered.
  • Cover with plastic wrap and refrigerate overnight.
  • Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

OVERNIGHT CABBAGE SALAD



Overnight Cabbage Salad image

Best if allowed to sit overnight, otherwise refrigerate a couple of hours at minimum. The grated onion really adds something special.

Provided by JoAnn

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups cabbage, shredded
1/2 cup sugar
4 tablespoons vinegar
1/2 cup Miracle Whip
1/2 teaspoon celery seed
1 small onion, grated
1 dash pepper

Steps:

  • Mix together and refrigerate overnight.

OVERNIGHT PATIO SALAD



Overnight Patio Salad image

This is my most asked for recipe and it will impress your family and friends too. It is a very easy salad for Picnic's, Potlucks or BBQ dinners. It makes an easy One Dish Meal with Crusty rolls and fresh fruits also.

Provided by June Lerch

Categories     Tuna

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 cups coarsley shredded iceberg lettuce
2 cups coarsley shredded young spinach leaves
2 1/2-3 cups cooked small macaroni noodles, shells or 2 1/2-3 cups elbow macaroni, rinsed
3/4 cup chopped celery
1/3 cup chopped green pepper
5 green onions with tops, sliced
1 cup mayonnaise or 1 cup salad dressing
1/3 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon dried dill weed
1 (10 ounce) package frozen baby peas
1 (6 1/2 ounce) can tuna, drained and flaked
1 cup cooked shrimp
1/4 cup Italian salad dressing (I prefer Kraft Zesty Italian, or your own)
chopped tomatoes or halved cherry tomatoes

Steps:

  • Prepare the day before serving.
  • Starting with lettuce, layer the first three ingredients in a large salad bowl.
  • Scatter celery, green pepper and onions over macaroni layer.
  • Combine mayonnaise, sour cream, lemon juice and seasonings in a small bowl.
  • Spread evenly over salad.
  • Break frozen peas apart and sprinkle over salad.
  • Cover and refrigerate overnight.
  • Combine tuna, shrimp and Italian dressing in a separate bowl; cover and refrigerate overnight.
  • When ready to serve, arrange tuna and shrimp mixture in center of salad.
  • Garnish along edge of salad with tomato wedges or cherry tomato halves.
  • Toss lightly just before serving.

OVERNIGHT SPINACH SALAD FOR FIFTY



Overnight Spinach Salad for Fifty image

When serving a large crowd, make-ahead recipes are a must to keep the stress levels down and to leave time for more enjoyable activities on the day of the big event. This spinach salad has a refreshing lemon dressing that is sure to please. This needs to be made 12 to 24 hours in advance.

Provided by TGirl

Categories     Spinach

Time P1DT30m

Yield 50 serving(s)

Number Of Ingredients 13

20 ounces fresh spinach leaves, torn into bite-sized pieces
8 hard-boiled eggs, sliced
1 lb cooked bacon, crumbled
1/2 lb fresh mushrooms, sliced
2 heads romaine lettuce, torn into bite-sized pieces
3/4 cup chopped red onion
16 ounces sour cream
2 cups mayonnaise
1/2 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
10 ounces frozen peas, thawed

Steps:

  • In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
  • In seperate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
  • Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
  • Just before serving, add peas to salad and toss to combine.

OVERNIGHT BLT SALAD



Overnight BLT Salad image

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

Provided by looneytunesfan

Categories     Chicken Breast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup light ranch salad dressing
1/3 cup grated parmesan cheese
1/4 teaspoon fresh ground black pepper
4 cups torn romaine lettuce
2 cups cubed cooked potatoes
1 medium tomatoes, chopped
1 (10 ounce) package frozen green peas, thawed
1/3 cup chopped green onion
4 slices turkey bacon, cooked and coarsely crumbled

Steps:

  • COMBINE salad dressing, Parmesan cheese and pepper in a small bowl; set aside.
  • LAYER lettuce, potatoes, tomato and peas in a medium size serving bowl. Spread with salad dressing mixture; sprinkle with green onions.
  • COVER with Reynolds Plastic Wrap; refrigerate at least 4 hours or overnight. Sprinkle with crumbled bacon before serving.

Tips:

  • Utilize Fresh, High-Quality Ingredients: Prioritize using fresh, flavorful produce and premium-quality ingredients for a salad that truly shines.
  • Variety is Key: Combine diverse textures, flavors, and colors in your salad for a more interesting and satisfying culinary experience.
  • Choose the Right Dressing: Select a dressing that complements and enhances the flavors of your salad ingredients, be it a tangy vinaigrette, creamy ranch, or a vibrant citrus dressing.
  • Don't Overdress: Use just enough dressing to lightly coat the salad, preserving the integrity of the ingredients and preventing sogginess.
  • Marinate Vegetables: Marinating vegetables in a flavorful dressing before assembling the salad adds extra depth and dimension to the dish.
  • Assemble Just Before Serving: To maintain the salad's freshness and prevent wilting, assemble it shortly before serving, particularly if using delicate greens like arugula or spinach.
  • Use Herbs and Spices Wisely: Incorporate fresh herbs like basil, cilantro, or parsley to elevate the salad's flavor profile. Experiment with spices like cumin, paprika, or chili powder for added depth.

Conclusion:

Overnight salads offer a convenient and delicious meal prep solution, allowing you to enjoy a nutritious and satisfying salad anytime. With endless variations and combinations of ingredients, dressings, and toppings, the possibilities are limitless. Remember to select high-quality ingredients, dress the salad lightly, and assemble it just before serving to ensure maximum freshness and flavor. Explore different flavor combinations, experiment with new ingredients, and let your creativity shine through as you craft your perfect overnight salad.

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