Cooking for a Crowd Recipes
Overnight Salad
Yield: 50 servings, about 1 cup each
Ingredients
- 2 (10 ounce) packages fresh spinach, torn
- 8 hard-cooked eggs, sliced
- 1 pound bacon, cooked and crumbled
- 1/2 pound mushrooms, sliced
- 2 large bunches Romaine, torn
- 3/4 cup chopped red onion
- 2 cups (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
- 1 (10 ounce) package frozen peas, thawed
Instructions
- In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, romaine and onions.
- Combine the sour cream, mayonnaise, lemon juice, salt and pepper; spread evenly over the salads.
- Sprinkle with cheese.
- Cover and chill for 12 to 24 hours.
- Just before serving, add peas and toss.