This Make-Ahead Salad Casserole is a vibrant, layered dish packed with fresh vegetables, creamy dressing, and crunchy toppings. It’s the ultimate no-fuss side dish for potlucks, barbecues, or meal prep.
Ingredients
- 6 cups chopped lettuce (romaine, iceberg, or a mix)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- 3 green onions, sliced
Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp sugar
- 1 tbsp lemon juice
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream, sugar, lemon juice, garlic powder, salt, and pepper. Set aside.
- Layer the Ingredients:
- In a 9×13-inch casserole dish or a large glass bowl, layer the ingredients in the following order: lettuce, tomatoes, cucumber, carrots, peas, and cheddar cheese.
- Add the Dressing:
- Spread the prepared dressing evenly over the top, sealing the edges to keep the salad fresh.
- Top with Bacon and Green Onions:
- Sprinkle the crumbled bacon and green onions over the dressing.
- Chill:
- Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
- Serve:
- Toss before serving if desired or serve as a layered salad.
Notes
- Customize with your favorite vegetables, like bell peppers or celery.
- For added protein, mix in cooked chicken or boiled eggs.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition Information (per serving, based on 8 servings)
- Calories: 280
- Carbohydrates: 8g
- Protein: 8g
- Fat: 25g
- Sugar: 4g
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